Red Meat Allergy Friendly Cilantro-Lime Sweet Potato Egg Hash
Sweet potatoes crisped in a cast iron skillet, soft eggs nestled right into the hash, and a bright finish of fresh lime juice and cilantro — this is the kind of one-pan meal that earns a permanent spot in your weekly rotation. Every ingredient here is naturally free from red meat, so there's no swapping, substituting, or label-checking required; just straightforward, satisfying cooking from start to finish. The sweet potatoes get a proper sear before the aromatics go in, which means you're building real depth of flavor with cumin, smoked paprika, and turmeric rather than relying on any meat-based richness. Eggs provide all the protein you need, cooked right in those little wells until the whites are set and the yolks are exactly how you like them. A drizzle of lime juice at the end cuts through the earthiness of the spices and makes everything taste alive. Serve it straight from the skillet with avocado slices and extra lime wedges, and you've got a meal that feels indulgent without any of the usual compromises.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil, divided
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 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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