Rye Free Cilantro-Lime Sweet Potato Egg Hash

Total time45 min

Prep time15 min

Cook time30 min

Rye 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 hash is the kind of one-pan meal that makes a weekend morning feel genuinely special. The combination of cumin, smoked paprika, and turmeric gives the whole dish a deep, earthy backbone that pairs beautifully with the natural sweetness of the potatoes. Every single ingredient here is naturally grain-free, so there's no need to scan labels or swap anything out — just straightforward, wholesome cooking from start to finish. The technique matters too: letting the sweet potato cubes sit undisturbed in the hot oil is what builds that golden, slightly crispy crust that makes this hash so satisfying. Eggs are nestled right into the skillet and steamed under a lid, so you get perfectly set whites and yolks cooked exactly to your liking without any extra dishes. A squeeze of fresh lime and a handful of cilantro at the end cut through the richness and wake everything up. Serve it straight from the skillet with avocado slices and you've got a complete, colorful meal that nobody at the table will want to share.

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Ingredients

4 servings

3 tbsp extra-virgin olive oil, divided
Private 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
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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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