High Fructose Corn Syrup 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 the sneaky sweeteners that show up in so many packaged breakfast products. Every single ingredient here is whole and recognizable, which means no label-reading anxiety and no hidden corn syrup derivatives lurking in a spice packet or bottled sauce. The eggs are nestled right into the hash and cooked in the same skillet, so cleanup is minimal and the whole thing comes together in one beautiful, rustic pan. A pinch of cayenne and a splash of clean hot sauce on the side give it just enough heat to wake you up properly. It works just as well for a lazy weekend brunch as it does for a weekday meal-prep situation — the hash reheats beautifully on its own even if you cook the eggs fresh each time.
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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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