Dairy Free Cilantro-Lime Sweet Potato Egg Hash
This skillet hash is the kind of breakfast that makes you want to linger at the table — sweet, smoky, and bright all at once. Caramelized sweet potato cubes get cozy with sautéed onion, red bell pepper, and a warm spice blend of cumin, smoked paprika, and turmeric, then eggs are nestled right into the pan and cooked to your liking. A finishing hit of fresh lime juice and cilantro lifts the whole thing and keeps it feeling light despite being genuinely satisfying. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing — just a straightforward, flavorful one-pan meal. The cast iron skillet does the heavy lifting, giving the sweet potatoes those golden, slightly crispy edges that make the texture so good. Optional avocado slices on top add a creamy richness that rounds everything out beautifully. It's the kind of recipe that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil, divided
- 1.5 lbs sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground turmeric
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 4–6 large eggs
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
For serving
- 1 avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat 2 tbsp of the olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the sweet potato cubes in a single layer, season with ¼ tsp of the salt, and cook undisturbed for 5 minutes, until the undersides are golden and beginning to crisp. Stir and continue cooking for another 5–6 minutes, stirring occasionally, until the cubes are tender when pierced with a fork and browned on most sides. Transfer to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the skillet. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
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