Seed Oil Free Cilantro-Lime Sweet Potato Egg Hash
Smoky, vibrant, and deeply satisfying, this skillet hash is the kind of one-pan breakfast that earns a permanent spot in your weekend rotation. Sweet potatoes get crisped up in extra-virgin olive oil until golden and caramelized, then layered with sautéed onion, red bell pepper, and a warm spice blend of cumin, smoked paprika, and turmeric that makes the whole kitchen smell incredible. Every ingredient here is exactly what it sounds like — no industrial seed oils, no mystery fats, just honest olive oil doing the heavy lifting from start to finish. That matters more than it might seem, because so many skillet hashes and breakfast blends sneak in refined vegetable or canola oils that are harder to avoid than you'd expect. Eggs are nestled right into the hash and cooked covered in the same cast iron pan, so cleanup is minimal and the whole dish comes together in one beautiful skillet. A hit of fresh lime juice and a shower of cilantro at the end cut through the richness and brighten everything up, and sliced avocado on the side takes it fully over the top. It's the kind of meal that feels indulgent but is built entirely from real, whole ingredients you can feel good about.
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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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