MSG 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 in the morning. Sweet potatoes get caramelized to golden perfection before being tossed with sautéed onion, red and green bell peppers, and a bold spice blend of smoked paprika, cumin, and garlic — all completely clean and built from whole, recognizable ingredients. Eggs are nestled right into the hash and cooked to a soft, runny finish in the same pan, which means fewer dishes and maximum flavor payoff. Every single ingredient here is naturally free of added glutamates, so there's no need to scrutinize labels or worry about hidden flavor enhancers sneaking into your morning meal. The smoked paprika does a lot of the heavy lifting, delivering that deep, almost meaty richness that makes this dish taste far more complex than its simple ingredient list suggests. A scatter of fresh parsley and a splash of hot sauce at the end tie everything together beautifully. It's a one-pan wonder that works just as well for a lazy weekend brunch as it does for a weekday meal prep situation.
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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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