Lupin 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 want to get out of bed. Caramelized sweet potatoes get a serious flavor boost from smoked paprika, cumin, and a hint of cayenne, all cooked down with sweet bell peppers and golden onion until everything is tender and fragrant. Eggs are nestled right into the hash and steamed to perfection in the same pan, so the yolks stay just a little runny and the whites set cleanly — no juggling multiple dishes. Every ingredient here is a whole, recognizable food, which means you're naturally steering clear of the legume-adjacent flours and additives that can sneak into packaged breakfast products. Lupin flour in particular has been quietly showing up in grain-free and gluten-free convenience foods, so cooking from scratch with straightforward produce, eggs, and avocado oil is a genuinely smart move. A splash of hot sauce and a handful of fresh parsley finish it off, and the whole thing goes straight from skillet to table for easy cleanup.
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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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