Mustard Free Cilantro-Lime Sweet Potato Egg Hash
Sweet potatoes crisped in a cast iron skillet, warm spices, jammy eggs, and a bright hit of lime — this is the kind of one-pan breakfast that makes you want to linger at the table. Every ingredient here is straightforward and whole, which is great news if you're navigating a mustard sensitivity and tired of scanning labels for hidden seeds or powders. Cumin, smoked paprika, and turmeric do all the heavy lifting in the flavor department, so there's absolutely no need for any mustard-based seasoning to make this dish sing. The technique is just as satisfying as the ingredients: the sweet potatoes get a proper sear before everything comes together, so you end up with golden, caramelized edges rather than a soggy pile. Eggs are nestled right into the hash and steamed to your preferred doneness — runny or fully set, it's your call. A squeeze of fresh lime and a handful of cilantro finish it off with a pop of brightness that ties the whole skillet together. Sliced avocado on the side makes it feel like a proper weekend meal, but honestly it's easy enough to pull off on a Tuesday morning.
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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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