Lupin Free Cilantro-Lime Sweet Potato Egg Hash
Smoky, bright, and deeply satisfying, this skillet hash brings together caramelized sweet potatoes, tender bell pepper and onion, and perfectly cooked eggs in one pan. The spice blend of cumin, smoked paprika, and turmeric builds serious depth without relying on any legume-based flours or additives that can sneak into packaged seasoning mixes. Every ingredient here is whole and straightforward, so you can cook with total confidence about what's actually going into the dish. The sweet potatoes get a proper sear in a cast iron skillet before everything comes together, giving you those golden, slightly crispy edges that make hash worth eating. A finishing hit of fresh lime juice and cilantro cuts through the richness and lifts the whole thing beautifully. Sliced avocado on the side makes it feel like a proper restaurant brunch without any of the guesswork about hidden ingredients. It's the kind of one-pan meal that works just as well for a lazy weekend morning as it does for a quick weeknight dinner.
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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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