Nutmeg Free Cilantro-Lime Sweet Potato Egg Hash
Sweet potato hash is one of those one-pan meals that feels indulgent but comes together with nothing more than fresh produce, eggs, and a handful of warm spices. The sweet potatoes get properly golden and crisp in a cast iron skillet before being folded back in with softened onion, red bell pepper, and garlic — building real depth of flavor at every step. Cumin, smoked paprika, and turmeric do all the heavy lifting here, so the spice blend is bold and aromatic without a trace of nutmeg, which can sneak into hash and skillet recipes more often than you'd expect. Eggs are nestled right into the hash and steamed to your preferred doneness, meaning runny yolks can pool into the crispy potatoes or you can cook them fully set — your call. A hit of fresh lime juice and a shower of cilantro at the end cuts through the richness and makes every bite feel bright and alive. Sliced avocado on the side takes it over the top, though the hash is absolutely satisfying on its own 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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