Emulsifier 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 caramelize in avocado oil until golden and tender, then get layered with sautéed onion, red and green bell peppers, and a bold spice blend of smoked paprika, cumin, and garlic — all completely free of emulsifiers or any processed additives. Every single ingredient here is whole and recognizable, which is exactly the point. Eggs are nestled right into the hash and cooked gently under a lid until the whites are just set, giving you that satisfying runny yolk moment without any extra pans to wash. Store-bought breakfast options often sneak in stabilizers and emulsifying agents you'd never expect, so building this from scratch in one skillet puts you fully in control. The smoked paprika does serious heavy lifting, adding a deep, almost meaty warmth that makes the whole dish feel indulgent without any shortcuts. Finish it with a handful of fresh parsley and a splash of hot sauce, and you've got a weekend-worthy meal that works any day of the week.
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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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