High Fructose Corn Syrup Free Cilantro-Lime Sweet Potato Egg Hash
Sweet potatoes, eggs, and a bright hit of lime come together in a cast iron skillet for a breakfast or brunch dish that feels genuinely satisfying without relying on anything processed. Every ingredient here is whole and recognizable — fresh produce, spices from your pantry, good olive oil — so you never have to squint at a label wondering what's hiding in the fine print. That's the quiet win of cooking this way: no sweetened sauces, no bottled shortcuts, just real food that happens to taste incredible. The sweet potatoes get properly golden and crispy before the eggs go in, which gives the whole hash a texture contrast that makes each bite interesting. Cumin, smoked paprika, and turmeric build a warm, earthy backbone, while the fresh lime juice and cilantro added at the end cut right through the richness and wake everything up. Creamy avocado on the side is optional but highly recommended — it turns a simple skillet meal into something you'd genuinely look forward to all week.
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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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