Honey 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 get a bold hit of smoked paprika and cumin, layered with softened onion and both red and green bell peppers for a skillet that looks as good as it tastes. The eggs are nestled right into the hash and cooked to a perfectly runny yolk, so every bite has that rich, golden finish without any extra pans to wash. Everything here is built from whole, straightforward ingredients — avocado oil, fresh vegetables, and a smart spice blend — so there's nothing hidden to worry about, no sweeteners tucked into a sauce or marinade. That makes it a genuinely easy win for anyone avoiding honey or other added sugars, since the natural sweetness comes entirely from the potatoes and peppers themselves. A scatter of fresh parsley and a splash of hot sauce at the end pull the whole thing together, and serving straight from the skillet keeps the vibe casual and the cleanup minimal.
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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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