Artificial Food Coloring 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 in the morning. Sweet potatoes caramelize in avocado oil until golden and tender, then get layered with bell peppers, onion, and a bold spice blend of smoked paprika, cumin, and garlic — all completely free of synthetic dyes or artificial additives. Every single ingredient here is whole and recognizable, which means you can serve it without a second thought about what might be lurking in a seasoning packet or store-bought shortcut. The eggs are nestled right into the hash and cooked in the same skillet, so cleanup is minimal and the whole thing comes together in one beautiful, rustic pan. That hit of smoked paprika does serious heavy lifting, giving the dish a rich, almost meaty depth that makes it feel far more indulgent than it actually is. A little fresh parsley and a splash of hot sauce at the end brighten everything up and make it feel like something you'd order at a weekend brunch spot. It's the kind of recipe you'll find yourself making on repeat, not because you have to, but because it's genuinely that good.
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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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