Breastfeeding Friendly Whole30 Smoky Paprika Sweet Potato Breakfast Hash
Colorful, smoky, and deeply satisfying, this cast iron skillet hash is the kind of breakfast that actually keeps you full — which matters a lot when your body is working overtime to nourish a little one. Sweet potatoes bring natural sweetness and a solid dose of complex carbohydrates, while eggs layered right into the pan add the protein and healthy fats that nursing parents genuinely need more of. Smoked paprika and cumin give the whole thing a warm, almost campfire-like depth that makes it feel indulgent even though every single ingredient is clean and wholesome. Avocado oil keeps it dairy-free and rich in the kind of good fats that support both you and your baby. The technique here is simple but smart — caramelizing the sweet potatoes first in a single layer means you get those gorgeous golden edges before the rest of the vegetables even hit the pan. Everything comes together in one skillet, the eggs steam gently right on top, and you're done with minimal cleanup. It's the kind of nourishing, no-fuss meal you'll want on repeat during those early, exhausting, beautiful weeks.
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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)
Can be omittedflat-leaf parsley
- 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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