Caffeine 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. Caramelized sweet potatoes form the hearty base, layered with sautéed onion, red and green bell peppers, and a bold spice blend of smoked paprika, cumin, and garlic that fills the kitchen with an irresistible aroma. Eggs are nestled right into the hash and cooked to a perfectly runny or fully set yolk — your call — so every bite has that rich, golden payoff. Everything here is naturally free of caffeine, with no coffee, tea, chocolate, or hidden stimulants anywhere in the ingredient list, just whole, clean foods that happen to taste incredible together. The avocado oil gives the sweet potatoes a gorgeous, golden crust when you let them sit undisturbed in the pan — patience is the real secret ingredient. A hit of hot sauce and a scatter of fresh parsley at the end brighten the whole dish and make it feel just a little fancy for a weekday morning. It comes together in one skillet, which means less cleanup and more time enjoying a breakfast that genuinely fuels you.
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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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