Wheat Free Cilantro-Lime Sweet Potato Egg Hash
This skillet hash is the kind of breakfast that makes you want to linger at the table — golden, crispy-edged sweet potato cubes nestled with soft eggs, smoky spices, and a bright hit of lime and fresh cilantro. Every ingredient here is naturally free of wheat and gluten-containing grains, so there's no swapping, substituting, or second-guessing involved. The cast iron does the heavy lifting, coaxing real caramelization out of the sweet potatoes before the eggs ever hit the pan. Smoked paprika, cumin, and turmeric layer in warmth and color without relying on any spice blends or sauces that might sneak in hidden additives. Cracking the eggs directly into wells in the hash means everything finishes together in one pan — fewer dishes, more flavor. A finish of fresh lime juice lifts the whole thing and keeps it tasting vibrant rather than heavy. Sliced avocado on the side makes it feel like a proper restaurant-worthy plate, even on a Tuesday morning.
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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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