Artificial Flavors Free Whole30 Smoky Paprika Sweet Potato Breakfast Hash
Smoky, colorful, and deeply satisfying, this skillet hash is the kind of breakfast that makes you actually want to get out of bed in the morning. Sweet potatoes get properly caramelized in a cast iron pan, then come together with sautéed onion, red and green bell peppers, and a bold spice blend of smoked paprika, cumin, and garlic powder that does all the heavy lifting on flavor — no shortcuts needed. Eggs are nestled right into the hash and cooked to a perfectly runny yolk, so every bite has that rich, golden finish. What makes this recipe especially smart is that every single ingredient is whole and recognizable — real vegetables, real spices, real oil — so you never have to squint at a label wondering what's hiding in the seasoning packet. That's a genuine win when so many store-bought spice blends and breakfast products sneak in unnecessary additives. A finishing scatter of fresh parsley and a splash of hot sauce (check your label for a clean one) round it out beautifully. It's a one-pan meal that looks impressive straight from the skillet and tastes like you put in way more effort than you actually did.
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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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