Sesame Free Cilantro-Lime Sweet Potato Egg Hash
Bright, smoky, and deeply satisfying, this skillet hash is the kind of one-pan meal that earns a permanent spot in your weekend rotation. Sweet potatoes get crisped up in 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. Eggs are nestled right into the hash and cooked to your liking — runny yolks that break into the sweet potato, or fully set if that's your style. A hit of fresh lime juice and a shower of cilantro at the end cuts through the richness and ties everything together beautifully. For anyone navigating sesame allergies or sensitivities, hash dishes can be a quiet minefield — tahini, sesame oil, and sesame-laced spice blends sneak into a surprising number of skillet recipes. This one is built entirely from whole vegetables, eggs, and straightforward spices with zero sesame in sight, so you can dig in without scanning every label. Every ingredient here is easy to source and simple to verify, which makes the whole cooking experience feel relaxed rather than stressful. Serve it straight from the cast iron with avocado and extra lime wedges for a meal that looks as good as it tastes.
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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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