Xanthan Gum 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 is the kind of one-pan breakfast that makes you want to linger over the stove. Every ingredient here is whole and straightforward: fresh vegetables, pantry spices, eggs, and olive oil, with absolutely nothing processed or thickened hiding in the mix. That matters more than you might think, because xanthan gum has a way of sneaking into spice blends, sauces, and packaged shortcuts that recipes like this often rely on. Here, there are no such shortcuts needed. The cumin, smoked paprika, and turmeric do all the heavy lifting on flavor, while the sweet potatoes develop a genuinely crispy exterior before everything comes together in the pan. Cracking eggs directly into the hash and covering the skillet to steam them through is a technique that feels almost too easy for how impressive the result looks. Finished with fresh cilantro, a squeeze of lime, and optional avocado, this is a meal that earns a permanent spot in your weekend rotation.
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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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