Dairy Free Whole30 Smoky Paprika Sweet Potato Breakfast Hash
Breakfast hash done right hits that perfect sweet spot between hearty and wholesome, and this skillet delivers on every front. Sweet potatoes get a proper sear in avocado oil until they're caramelized and golden, then come back together with softened onion, red and green bell peppers, and a bold spice blend built around smoked paprika and cumin. The result is deeply savory, a little smoky, and just the right amount of warming — especially if you go for the optional cayenne. Eggs are nestled right into the hash and cooked to a soft, runny yolk finish, so every bite comes loaded with protein and color. Everything here is naturally free of dairy — no butter, no cream, no cheese needed — because the avocado oil and spices do all the heavy lifting on flavor. It all comes together in a single cast iron skillet, which means less cleanup and a genuinely impressive table presentation straight from the pan. A drizzle of hot sauce and a handful of fresh parsley over the top, and this is the kind of breakfast that makes you actually look forward to mornings.
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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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