Lactose 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. Sweet potatoes are crisped in avocado oil until caramelized and golden, then layered with sautéed onion, red and green bell peppers, and a bold spice blend of smoked paprika, cumin, and garlic powder that fills the kitchen with an incredible aroma. Eggs are nestled right into the hash and cooked to a perfectly runny yolk, so every bite comes loaded with rich, creamy contrast against the smoky vegetables underneath. Because every ingredient here is naturally free of dairy, there's no swapping or substituting needed — it's just straightforward, whole-food cooking that happens to work beautifully for anyone avoiding lactose. The cast iron skillet does serious heavy lifting, giving the sweet potatoes that irresistible caramelized crust you just can't fake. A splash of hot sauce and a handful of fresh parsley over the top pull everything together for a finish that looks as good as it tastes. This is the kind of one-pan breakfast you'll find yourself making on repeat, weekday or weekend.
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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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