Citric Acid 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 caramelized until golden and tender, then tossed with sautéed onion, red and green bell peppers, and a bold spice blend built around smoked paprika and cumin — no citrus, no vinegar, no hidden acidic additives anywhere in sight. For anyone navigating a citric acid sensitivity, breakfast can be one of the trickiest meals to navigate since so many sauces, seasonings, and packaged ingredients sneak it in; this recipe sidesteps all of that by relying entirely on whole vegetables, eggs, and pantry spices you can easily vet. The eggs are nestled right into wells in the hash and cooked gently under a lid, so the whites set while the yolks stay just a little runny — a simple technique that turns a skillet of vegetables into something genuinely special. Avocado oil keeps the whole thing Whole30-compliant and adds a clean, neutral richness that lets the smoked paprika really shine. Fresh parsley scattered on top at the end brightens everything up without introducing any problematic ingredients. It's a one-pan meal that's as practical as it is craveable.
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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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