Gut Friendly Whole30 Smoky Paprika Sweet Potato Breakfast Hash
Smoky, colorful, and deeply satisfying, this cast iron breakfast hash is the kind of morning meal 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 ingredients that are naturally easy on a sensitive gut. Eggs are nestled right into the hash and cooked to a soft, runny finish in the same skillet, so cleanup is minimal and every bite has that perfect yolk-meets-vegetable moment. The whole thing is built from whole, unprocessed ingredients with no grains, dairy, or added sugars, which means you're not left guessing about what's actually in your food. Smoked paprika does a lot of heavy lifting here, delivering a rich, almost meaty depth that makes this feel indulgent without relying on anything inflammatory or hard to digest. A scatter of fresh parsley and a hit of hot sauce at the end brighten everything up and let you customize the heat to your comfort level. It's a one-pan powerhouse that works just as well for a lazy weekend brunch as it does for a quick weekday reset.
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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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