Turkey Free Cilantro-Lime Sweet Potato Egg Hash
Sweet potatoes crisped in a cast iron skillet, warm spices, jammy eggs, and a bright hit of lime — this hash is the kind of one-pan meal that earns a permanent spot in your weekly rotation. The combination of cumin, smoked paprika, and turmeric gives the whole dish a deep, earthy warmth without any heaviness, and the fresh cilantro and lime juice at the end cut right through it. Every ingredient here is naturally free of poultry products, so there's no label-scanning or substitution stress — just straightforward, satisfying cooking. The technique is simple but smart: getting those sweet potato cubes properly golden before building the rest of the hash is what gives each bite real texture and flavor. Eggs are nestled right into the pan and steamed to your preferred doneness, which means runny yolks pooling into the spiced vegetables or fully set if that's your preference. Sliced avocado on the side makes it feel a little more complete, but honestly the skillet alone is already a full meal worth sitting down for.
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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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