Pistachio Free Cilantro-Lime Sweet Potato Egg Hash
Sweet potatoes get the full treatment here — crisped in a cast iron skillet until golden, then layered with smoky cumin, smoked paprika, and turmeric alongside sautéed onion and red bell pepper. Eggs are nestled right into the hash and cooked to your preferred doneness, so every bite has that satisfying combination of tender vegetable and rich, jammy yolk. A finishing hit of fresh lime juice and chopped cilantro lifts the whole skillet with brightness you didn't know it needed. The ingredient list is completely straightforward — olive oil, fresh produce, pantry spices, and eggs — so there's no need to scan labels or worry about hidden nuts sneaking into your meal. It's the kind of one-pan breakfast that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner. Serve it straight from the skillet with avocado slices and extra lime wedges for something that looks and tastes far more impressive than the effort involved.
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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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