Anti Inflammatory Whole30 Smoky Paprika Sweet Potato Breakfast Hash
Sweet potatoes, bell peppers, and eggs might sound simple, but the way smoked paprika and cumin pull everything together in a cast iron skillet makes this breakfast feel genuinely special. The sweet potatoes get properly caramelized — golden and a little crispy on the outside, tender all the way through — before the aromatics and spices join the party. Smoked paprika is one of those ingredients that does heavy lifting for anti-inflammatory eating because it delivers bold, satisfying flavor without relying on anything processed or inflammatory. Avocado oil keeps the whole cook clean and compliant, and the eggs are nestled right into the hash and steamed to a perfect set, so there's no extra pan to wash. The combination of colorful vegetables, quality fat, and protein means this is genuinely filling in a way that keeps you steady for hours. A scatter of fresh parsley and a hit of hot sauce at the end bring brightness and a little heat that make the whole skillet feel restaurant-worthy. It's the kind of one-pan meal that earns a permanent spot in your weekend rotation.
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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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