Hazelnut Free Cilantro-Lime Sweet Potato Egg Hash
Smoky, bright, and deeply satisfying, this skillet hash is the kind of one-pan breakfast that earns a permanent spot in your weekend rotation. Sweet potato cubes get crisped up in olive oil until golden and caramelized, then come back together with sautéed onion, red bell pepper, and a warm spice blend of cumin, smoked paprika, and turmeric. Eggs are nestled right into the hash and cooked to your liking — runny yolks pooling into the spiced vegetables, or fully set if that's your preference. A finishing hit of fresh lime juice and chopped cilantro lifts the whole dish and keeps it from feeling heavy. Tree nut allergies can make navigating packaged breakfast foods genuinely stressful, but every single ingredient here is straightforward and naturally free of any nut-based oils, flours, or hidden additives. Sliced avocado on the side adds creaminess without complicating anything, and the whole thing goes straight from skillet to table. It's the kind of meal that looks impressive but asks very little of you.
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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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