Shellfish Free Cilantro-Lime Sweet Potato Egg Hash
This skillet hash is the kind of breakfast that makes you want to linger at the table — golden, crispy-edged sweet potatoes layered with smoky spices, soft eggs nestled right into the pan, and a bright finish of fresh lime and cilantro that wakes everything up. The combination of cumin, smoked paprika, and turmeric gives the whole dish a warm, earthy depth that feels far more complex than the ingredient list suggests. Everything comes together in a single cast iron skillet, which means less cleanup and more time enjoying the results. For anyone navigating seafood allergies, this is the kind of recipe that requires zero substitutions or label-checking — every ingredient is straightforward produce, pantry spices, and eggs. The eggs cook right in their little wells in the hash, picking up all that flavor from below while the whites set and the yolks stay as runny or firm as you like. A few slices of avocado on the side and an extra squeeze of lime take it from great to genuinely hard to stop eating.
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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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