Rice Free Cilantro-Lime Sweet Potato Egg Hash
Sweet potatoes crisped in a cast iron skillet, warm spices, jammy eggs, and a bright hit of lime — this is the kind of one-pan breakfast that makes you want to linger over the stove. Every ingredient here is naturally grain-free, so there's no swapping or substituting required; it just works as written. The sweet potatoes get a proper sear before the aromatics go in, which means you end up with caramelized edges and tender centers rather than a soggy pile. Cumin, smoked paprika, and turmeric layer in a smoky, earthy depth that makes the whole skillet smell incredible, while the fresh cilantro and lime juice at the end cut right through the richness. Eggs are nestled directly into the hash and steamed under a lid, so you get perfectly set whites and yolks cooked exactly to your liking without any fuss. Sliced avocado on the side pulls it all together into something that feels genuinely satisfying rather than like a compromise. It's the kind of meal that earns a permanent spot in the weekend rotation.
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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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