Almond Free Whole30 Smoky Paprika Sweet Potato Breakfast Hash
Smoky, colorful, and deeply satisfying, this cast iron skillet hash is the kind of breakfast that makes you actually want to get out of bed. Caramelized sweet potato cubes get tossed with sautéed onion, red and green bell peppers, and a bold spice blend of smoked paprika, cumin, and garlic powder before eggs are nestled right into the pan and cooked to a perfectly runny finish. Every single ingredient here is whole, recognizable, and naturally free from tree nuts — no label-scanning required. The avocado oil gives the sweet potatoes a gorgeous golden crust, and the smoked paprika does serious heavy lifting in the flavor department without any complicated prep. It's a one-pan situation from start to finish, which means less cleanup and more time enjoying breakfast. A splash of hot sauce and a handful of fresh parsley over the top pull everything together beautifully. Whether you're following a Whole30 reset or just chasing a hearty, nourishing morning meal, this hash delivers every single time.
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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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