Beef 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. Sweet potatoes get a proper sear in avocado oil until caramelized and tender, then join forces with onion, red and green bell pepper, and a bold spice blend of smoked paprika, cumin, and garlic powder that fills the kitchen with an incredible aroma. Everything comes together in one cast iron pan, which means minimal cleanup and maximum flavor. Eggs are nestled right into the hash and cooked to your liking — runny yolks that break into the smoky vegetables below, or fully set if that's your preference. There's no meat in sight, and honestly, you won't miss it for a second — the sweet potato brings enough heartiness to keep you full and fueled all morning. A hit of hot sauce and a scatter of fresh parsley finish it off, though it's completely delicious straight from the skillet as-is. It's a genuinely crowd-pleasing, plant-forward one-pan meal that works just as well for a lazy weekend brunch as it does for weekday meal prep.
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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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