Tree Nut Free Cilantro-Lime Sweet Potato Egg Hash
Sweet potatoes get the full cast-iron treatment here — crisped in olive oil until golden, then folded 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, so every bite has that satisfying combination of crispy potato, silky yolk, and bold seasoning. A finishing hit of fresh lime juice and cilantro cuts through the richness and lifts everything up in the best way. Sliced avocado on the side takes it completely over the top. Every single ingredient here is straightforward and naturally free of tree nuts — no specialty swaps, no label-checking anxiety, just real produce and pantry spices doing all the heavy lifting. That's honestly one of the best things about a well-built skillet hash: it's inherently simple, and simple means safe. Whether you're cooking a lazy weekend brunch or a quick weeknight dinner, this one goes straight from skillet to table with zero fuss.
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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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