Nitrate & Nitrite Free Cilantro-Lime Sweet Potato Egg Hash
Smoky, bright, and deeply satisfying, this skillet hash is the kind of weekend breakfast that makes everyone crowd around the stove. Sweet potatoes get properly golden and crisp in a cast iron pan before joining sautéed onion, red bell pepper, and a warm trio of cumin, smoked paprika, and turmeric — all of it completely whole-food and clean. Eggs are nestled right into the hash and cooked to your liking, so every bite has that perfect combination of tender vegetable, runny yolk, and a little char around the edges. For anyone navigating processed meat concerns at the breakfast table, this dish sidesteps the issue entirely — there's no bacon, no sausage, no deli product in sight, just vegetables, eggs, and good olive oil. A squeeze of fresh lime juice and a handful of cilantro go on at the very end, cutting through the richness and lifting the whole pan with something bright and herby. Sliced avocado on the side makes it feel genuinely complete. It's the kind of recipe that proves you don't need to compromise on flavor or heartiness to eat exactly the way you want to.
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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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