Chicken Free Whole30 Smoky Paprika Sweet Potato Breakfast Hash
Breakfast just got a serious upgrade with this smoky, colorful skillet that's as satisfying as it is wholesome. Sweet potatoes are crisped and caramelized in avocado oil until golden, then layered with sautéed onion, red and green bell peppers, and a bold spice blend of smoked paprika, cumin, and garlic — the kind of combination that makes your kitchen smell incredible before you've even taken a bite. Eggs are nestled right into the hash and cooked to a perfectly runny-yolked finish, so every forkful pulls together creamy, smoky, and slightly sweet in one go. The whole thing comes together in a single cast iron skillet, which means less cleanup and more time actually enjoying your morning. Because this hash is built entirely around vegetables and eggs, there's no need to swap or substitute anything — it's naturally free of poultry without any compromise on heartiness or flavor. A splash of hot sauce and a handful of fresh parsley over the top make it feel like something you'd order at a weekend brunch spot, except you made it yourself.
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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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