Low Sugar Whole30 Smoky Paprika Sweet Potato Breakfast Hash
Smoky, hearty, and packed with color, this cast iron skillet hash is the kind of breakfast that makes you actually want to get out of bed. Sweet potatoes get a proper sear in avocado oil until they're caramelized and golden, then they're folded together with sautéed onion, red and green bell peppers, and a bold spice blend of smoked paprika, cumin, and garlic powder. Everything is completely free of added sugar — no sneaky sweeteners, no processed shortcuts, just whole ingredients doing all the heavy lifting. Eggs are nestled right into the hash and cooked in the same skillet, so the whites set up perfectly while the yolks stay a little jammy, and cleanup stays minimal. The smoked paprika is the real star here, giving the whole dish a deep, almost barbecue-like warmth without any sauce or marinade. A splash of hot sauce and a handful of fresh parsley at the end pull it all together. It's the kind of one-pan meal that works just as well for a lazy Sunday as it does for a weekday meal prep situation.
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1 ½ lb total), peeled and cut into ½-inch dice
- 3 tbsp avocado oil, divided
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
- ¾ tsp salt, plus more to taste
- ¼ tsp black pepper
- 6–8 large eggs
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Heat 2 tbsp of the avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the diced sweet potato in a single layer and cook undisturbed for 4–5 minutes, until the undersides are golden brown. Stir and continue cooking, stirring every 2–3 minutes, for another 6–8 minutes, until the sweet potato is tender when pierced with a fork and caramelized on most sides. Transfer to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp avocado oil to the skillet. Add the onion and both bell peppers and cook, stirring occasionally, for 5–6 minutes, until softened and the onion is translucent.
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