Macadamia Free Cilantro-Lime Sweet Potato Egg Hash
This skillet hash is the kind of breakfast that makes you want to linger at the table — golden, crispy-edged sweet potatoes layered with smoky spices, soft eggs, and a bright finish of fresh lime and cilantro. The combination of cumin, smoked paprika, and turmeric gives the whole thing a warm, earthy depth that smells incredible as it comes together in the pan. Everything cooks in a single cast iron skillet, which means less cleanup and more time enjoying the results. For anyone navigating tree nut concerns, this recipe is naturally free of any nut-based ingredients — just wholesome produce, eggs, and pantry spices doing all the heavy lifting. The eggs are nestled right into the hash and steamed to your preferred doneness, so you can go runny and rich or fully set depending on your mood. A few slices of avocado on the side add creaminess without complicating the ingredient list. It's a satisfying, colorful meal that works just as well for a lazy weekend brunch 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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