Yeast Free Cilantro-Lime Sweet Potato Egg Hash
Bright, smoky, and deeply satisfying, this skillet hash is the kind of one-pan meal that earns a permanent spot in your weekly rotation. Sweet potatoes get crisped in olive oil until golden and caramelized, then layered with sautéed onion, red bell pepper, and garlic before being hit with cumin, smoked paprika, and turmeric — a spice lineup that builds serious depth without relying on any fermented or leavened ingredients. Eggs are nestled right into the hash and cooked to your preferred doneness, so every bite has that rich, creamy yolk running through the smoky vegetables. A finishing drizzle of fresh lime juice and a handful of cilantro cut through the richness and make the whole dish feel vibrant and alive. For anyone navigating a yeast-free lifestyle, this recipe is naturally in the clear — every ingredient is whole and straightforward, with no hidden additives to second-guess. Sliced avocado on the side takes it over the top, but honestly, it holds its own straight from the cast iron.
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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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