Pescatarian Cilantro-Lime Sweet Potato Egg Hash
Sweet potato hash is one of those one-pan meals that feels indulgent but comes together with nothing but honest, wholesome ingredients. Caramelized sweet potato cubes get cooked down in a cast iron skillet alongside yellow onion, red bell pepper, and a warm spice blend of cumin, smoked paprika, and turmeric — the kind of combination that makes your kitchen smell incredible. Eggs are nestled right into the hash and cooked to your preferred doneness, so every bite has that rich, jammy yolk running through the spiced vegetables. A hit of fresh lime juice and a shower of cilantro at the end brighten the whole dish and keep it from feeling heavy. Sliced avocado on the side takes it over the top if you want something extra creamy alongside the crispy edges. This is the kind of satisfying, protein-packed skillet meal that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner.
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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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