Ginger Free Cilantro-Lime Sweet Potato Egg Hash
Sweet potatoes crisped in a cast iron skillet, soft eggs nestled into savory wells, and a bright finish of fresh lime and cilantro — this hash is the kind of one-pan meal that earns a permanent spot in your weekly rotation. The warm spice blend of cumin, smoked paprika, and turmeric builds serious depth without relying on ginger, making it a genuinely satisfying option for anyone who needs to avoid that particular root. Every ingredient here is straightforward and easy to verify, so there's no guesswork about hidden spice blends or seasoning packets. The technique is simple but delivers real texture: the sweet potato cubes get golden and slightly crisp before everything comes together in the pan, so you're not left with a mushy pile. Cracking the eggs directly into the hash and covering the skillet to steam them through means fewer dishes and a beautiful presentation straight from the pan. Sliced avocado and extra lime wedges on the side take it from weekday breakfast to something that feels genuinely special.
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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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