Soy Free Cilantro-Lime Sweet Potato Egg Hash
This skillet hash is the kind of breakfast that makes you want to linger at the table — sweet, smoky, and bright all at once. Caramelized sweet potato cubes get cozy with sautéed onion, red bell pepper, and a warm spice blend of cumin, smoked paprika, and turmeric before eggs are nestled right into the pan and cooked to your liking. A finishing hit of fresh lime juice and cilantro cuts through the richness and ties everything together beautifully. For anyone navigating a soy-free lifestyle, this kind of dish is a genuine relief — every ingredient here is straightforward and whole, with no sauces, seasonings, or packaged shortcuts that might sneak soy in through the back door. It's built entirely from produce, eggs, olive oil, and spices you can easily verify at a glance. The cast iron skillet does the heavy lifting, giving the potatoes those irresistible golden edges without any fuss. Serve it straight from the pan with avocado slices and an extra squeeze of lime for a meal that feels both nourishing and genuinely exciting.
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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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