Mediterranean Diet Friendly Whole30 Smoky Paprika Sweet Potato Breakfast Hash
Sweet potatoes, colorful bell peppers, and eggs are all cornerstones of plant-forward, whole-food eating, and this skillet hash brings them together in a way that feels genuinely satisfying rather than virtuous and boring. The sweet potatoes get a proper sear in avocado oil until they're caramelized and tender, building the kind of depth you'd expect from a much more complicated dish. Smoked paprika and cumin do the heavy lifting on flavor, layering warmth and a subtle smokiness that makes every forkful interesting. The eggs are nestled right into the hash and cooked gently in the same cast iron skillet, so cleanup is minimal and the whole thing comes together in one pan. Fresh parsley and a splash of hot sauce at the end brighten everything up and let you customize the heat to your liking. It works just as well for a lazy weekend brunch as it does for a weeknight dinner when you want something hearty without a lot of fuss.
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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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