Vegetarian Cilantro-Lime Sweet Potato Egg Hash
Sweet potato hash is one of those one-pan meals that feels indulgent but comes together with nothing but honest, whole ingredients. The sweet potatoes get a proper sear in a cast iron skillet until they're golden and caramelized at the edges, then they're folded back into a fragrant base of onion, bell pepper, garlic, cumin, smoked paprika, and turmeric — a spice lineup that makes the whole kitchen smell incredible. Eggs are nestled right into the hash and cooked to your liking, so every bite has that rich, runny yolk pulling everything together. A hit of fresh lime juice and a shower of cilantro at the end cuts through the warmth of the spices and lifts the whole dish in a way that feels bright and a little unexpected. It's the kind of meal that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner, and it goes straight from skillet to table with zero fuss. Sliced avocado on the side takes it over the top if you're feeling it.
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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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