Cinnamon Free Whole30 Smoky Paprika Sweet Potato Breakfast Hash
Smoky, hearty, and packed with color, this sweet potato breakfast hash is the kind of morning meal that makes you genuinely excited to get out of bed. Caramelized sweet potato cubes, sautéed onion, and two kinds of bell pepper come together in a cast iron skillet with smoked paprika, cumin, and a touch of cayenne for a deeply savory, slightly smoky flavor that feels anything but boring. Eggs are nestled right into the hash and cooked until the whites are just set, so every bite comes with a little runny yolk mixed in — no separate pan required. For anyone navigating a cinnamon sensitivity, this recipe is a genuine find, since warm breakfast dishes often sneak in that spice without warning; here, the heat and depth come entirely from smoked paprika and cumin instead. Everything is built in one skillet, which means less cleanup and more time actually enjoying your morning. A scatter of fresh parsley and a splash of hot sauce on the side round it out beautifully. It's the kind of dish that works just as well for a lazy weekend brunch as it does for a weekday meal-prep situation.
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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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