Carrageenan Free Whole30 Smoky Paprika Sweet Potato Breakfast Hash
Smoky, colorful, and deeply satisfying, this cast iron breakfast hash is the kind of morning meal that makes you actually want to get out of bed. Sweet potatoes are crisped in avocado oil until caramelized and golden, then layered with sautéed onion, red and green bell peppers, and a bold spice blend of smoked paprika, cumin, and garlic powder that fills the kitchen with an irresistible aroma. Eggs are nestled right into the hash and cooked to a perfectly runny yolk, so every bite comes with a little richness to balance the smoky heat. Every single ingredient here is whole and unprocessed, which means you can skip the label-reading anxiety that comes with packaged breakfast foods — no hidden additives, no thickeners, no fillers of any kind. The entire dish comes together in one skillet, which keeps cleanup minimal and makes it feel as practical as it is delicious. A scatter of fresh parsley and a splash of hot sauce at the end bring it all together with brightness and a little extra kick. Whether you're feeding a crowd or meal-prepping for the week, this hash delivers serious flavor without any compromise.
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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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