Lactose Free Cilantro-Lime Sweet Potato Egg Hash
This cast iron skillet hash is the kind of breakfast that makes you want to linger at the table — golden, spiced sweet potatoes nestled with perfectly cooked eggs, finished with a bright hit of lime and fresh cilantro. The whole thing comes together with olive oil, fresh vegetables, and a warm spice blend of cumin, smoked paprika, and turmeric, so there's no dairy anywhere in the equation — not even hiding in a sauce or a finishing pat of butter. That makes it genuinely satisfying for anyone who needs to avoid lactose without sacrificing a hearty, flavorful morning meal. The trick to getting those sweet potato cubes beautifully caramelized is letting them sit undisturbed in the hot skillet before stirring — patience pays off in crispy, golden edges. Cracking the eggs directly into wells in the hash and covering the pan steams them gently to your preferred doneness, keeping everything in one skillet and cleanup blissfully minimal. A few slices of avocado and an extra squeeze of lime over the top take it from weekday staple to something you'd happily serve to guests.
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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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