Brazil Nut 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. Sweet potatoes get caramelized to golden perfection before being tossed with sautéed onion, red and green bell peppers, and a bold spice blend of smoked paprika, cumin, and garlic — the kind of flavor combination that smells incredible from across the house. Eggs are nestled right into the hash and cooked to a perfectly runny yolk, so every bite comes loaded with that rich, jammy finish. Every single ingredient here is whole, recognizable, and naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination stress to deal with. It's a one-pan meal that works just as well for a lazy weekend brunch as it does for a weekday meal prep situation. A little hot sauce on the side and a scatter of fresh parsley pull it all together beautifully. This is the kind of recipe that earns a permanent spot in your breakfast 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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