Honey Free Cilantro-Lime Sweet Potato Egg Hash
Sweet potatoes crisped in a cast iron skillet, warm spices, jammy eggs, and a bright hit of lime — this is the kind of one-pan breakfast that makes you want to linger at the table. Every ingredient here is completely free of added sweeteners, so there's no need to scan labels or swap anything out; the natural sweetness of the potatoes does all the heavy lifting. Cumin, smoked paprika, and turmeric build a deeply savory, earthy base that plays beautifully against the fresh cilantro and lime juice added right at the end. The technique is straightforward — get a good sear on the potatoes first, build the aromatics, then nestle the eggs right into the hash and let the skillet do the rest. Covering the pan traps just enough steam to set the whites without overcooking the yolks, so you can dial in exactly the texture you want. Optional avocado slices on top make it feel like a full, satisfying meal with almost zero extra effort. It's weekday-practical and weekend-worthy at the same time.
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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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