Oats Free Cilantro-Lime Sweet Potato Egg Hash
Bright, smoky, and deeply satisfying, this skillet hash is the kind of one-pan breakfast that earns a permanent spot in your weekly rotation. Sweet potatoes get crisped up in a cast iron skillet until golden and caramelized, then layered with sautéed onion, red bell pepper, and a warm spice blend of cumin, smoked paprika, and turmeric that makes the whole kitchen smell incredible. Eggs are nestled right into the hash and cooked to your preferred doneness — runny yolks that break into the spiced potatoes, or fully set if that's your style. A finishing hit of fresh lime juice and chopped cilantro lifts everything with a burst of brightness that keeps each bite feeling fresh rather than heavy. For anyone navigating grain sensitivities, this dish is naturally built around whole vegetables, eggs, and olive oil — no grains or grain-derived ingredients anywhere in the recipe. That means no label-reading stress and no ingredient swaps required; it just works as written. Serve it straight from the skillet with sliced avocado and extra lime wedges for a complete, colorful meal that feels a little fancy without any real fuss.
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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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