Hazelnut Free 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. Caramelized sweet potatoes, sweet bell peppers, and a bold spice blend of smoked paprika, cumin, and a touch of cayenne come together in one skillet for a breakfast that feels indulgent but is completely clean. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or cross-contamination stress — just real, whole food from pan to table. The eggs are nestled right into the hash and cooked to a perfectly runny yolk, which means you get a built-in sauce without any extra effort. Avocado oil keeps everything sizzling and golden without any nut-based fats sneaking in, which can be a surprisingly common issue with flavored cooking oils. A hit of hot sauce and a handful of fresh parsley finish it off and make the whole skillet look like something from a weekend brunch menu. It's a one-pan wonder that works just as well for a lazy Sunday 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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