Celery Free Whole30 Smoky Paprika Sweet Potato Breakfast Hash
Sweet potatoes caramelized in a cast iron skillet, smoky paprika, cumin, two kinds of bell pepper, and eggs nestled right into the hash — this is the kind of breakfast that makes you want to get out of bed. The smoked paprika does serious heavy lifting here, giving the whole dish a deep, almost campfire-like warmth that pairs beautifully with the natural sweetness of the potatoes. Everything comes together in a single skillet, which means less cleanup and more time actually enjoying your morning. The technique of pressing the hash flat and creating little wells for the eggs is a small move that makes a big difference — the whites set perfectly while the yolks stay just a little jammy. There's no celery anywhere in this lineup, so if you're navigating that sensitivity, you can dig in without scanning the ingredient list twice. A scatter of fresh parsley and a hit of hot sauce at the end are optional but honestly worth it. This one earns a permanent spot in the weekend 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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