Pecan Free Cilantro-Lime Sweet Potato Egg Hash
Sweet potatoes get the full cast-iron treatment here — crisped in olive oil until golden, then folded together with sautéed onion, red bell pepper, and a warm spice blend of cumin, smoked paprika, and turmeric. Eggs are nestled right into the hash and cooked to your preferred doneness, so every bite has that satisfying combination of creamy yolk and hearty vegetable. A finishing hit of fresh lime juice and cilantro lifts the whole skillet with brightness you didn't know it needed. Tree nut allergies can make brunch out tricky, especially with restaurant dishes that sneak in garnishes or flavored oils — but every single ingredient here is straightforward and easy to verify at the grocery store. The optional avocado slices add a buttery richness that makes this feel genuinely indulgent without any fuss. It's the kind of one-pan meal that looks impressive served straight from the skillet but comes together with minimal cleanup and zero stress.
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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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