Mushroom Free Cilantro-Lime Sweet Potato Egg Hash
Sweet potato hash is one of those one-pan meals that feels like a treat any time of day, and this version delivers serious flavor with cumin, smoked paprika, and turmeric building a warm, earthy base. The sweet potatoes get properly golden and crispy in a cast iron skillet before joining sautéed onion, red bell pepper, and garlic — so every bite has texture and depth. Eggs are nestled right into the hash and cooked to your liking, making it a complete, satisfying meal without any extra dishes. A bright finish of fresh lime juice and cilantro cuts through the richness beautifully, and optional avocado slices take it fully over the top. Every single ingredient here is naturally free of fungi, so there's no need to scan labels or swap anything out — just straightforward, whole-food cooking. It works just as well for a lazy weekend brunch as it does for a quick weeknight dinner straight from the skillet.
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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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