MSG Free Cilantro-Lime Sweet Potato Egg Hash
Sweet potatoes crisped golden in a cast iron skillet, soft-cooked eggs nestled right into the hash, a hit of fresh lime juice, and a shower of cilantro — this is the kind of breakfast that makes you want to linger at the table. Every ingredient here is whole and straightforward, which means you can feel genuinely confident about what's going into the pan. No seasoning packets, no store-bought spice blends with hidden additives — just cumin, smoked paprika, turmeric, salt, and pepper doing exactly what they're supposed to do. That matters more than it sounds, because so many skillet meals and hash recipes lean on shortcuts that can quietly sneak in unwanted flavor enhancers. Here, the depth comes entirely from properly browning the sweet potatoes, blooming the spices in hot oil, and finishing with bright, acidic lime. The result is smoky, a little earthy, and genuinely vibrant — the kind of one-pan meal that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner. Serve it straight from the skillet with avocado and extra lime wedges and it looks as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!