Chestnut 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 are crisped in avocado oil until caramelized and golden, then tossed with sautéed onion, red and green bell peppers, and a bold spice blend of smoked paprika, cumin, and garlic. Eggs are nestled right into the hash and cooked to a perfectly runny yolk finish, so every bite has that rich, silky contrast against the smoky vegetables. Every single ingredient here is naturally free from tree nuts of any kind — no hidden fillers, no processed shortcuts, just whole foods cooked simply and well. The entire dish comes together in one skillet, which means less cleanup and more time enjoying a genuinely hearty morning meal. A splash of hot sauce and a handful of fresh parsley over the top take it from great to absolutely craveable. It works just as well for a lazy weekend brunch as it does for a meal-prep-friendly weekday breakfast you can reheat straight from the pan.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!