Walnut Free Cilantro-Lime Sweet Potato Egg Hash
Sweet potato hash is one of those one-pan meals that feels like a treat even on a busy weekday morning, and this version delivers serious flavor with cumin, smoked paprika, and turmeric building a warm, earthy base. The sweet potatoes get properly golden and crisp in a cast iron skillet before reuniting with sautéed onion, red bell pepper, and garlic — so every bite has texture and depth. Eggs are nestled right into the hash and steamed to your preferred doneness, making this a complete, satisfying meal without any extra dishes. A bright finish of fresh lime juice and cilantro cuts through the richness beautifully, and optional avocado slices take it fully over the top. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, whole-food cooking. It works just as well for a lazy weekend brunch as it does for a quick dinner when you need something hearty and nourishing fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!