Emulsifier Free Cilantro-Lime Sweet Potato Egg Hash
Bright, smoky, and deeply satisfying, this skillet hash is the kind of one-pan meal that earns a permanent spot in your weekly rotation. Sweet potatoes get crisped in olive oil until golden and caramelized, then layered with sautéed onion, red bell pepper, and a warm spice blend of cumin, smoked paprika, and turmeric before eggs are nestled right into the mix. Every single ingredient here is whole and unprocessed — no packaged sauces, no condiments with mystery additives, just real food cooked simply. That matters a lot when you're trying to avoid emulsifiers, which tend to sneak into spice blends, bottled dressings, and pre-made seasonings that most hash recipes quietly rely on. A squeeze of fresh lime juice and a handful of chopped cilantro finish everything off with a burst of brightness that makes the whole dish feel restaurant-worthy. If you want to push it further, fan some avocado slices alongside and you've got a complete, colorful plate straight from the cast iron.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!