Nitrate & Nitrite 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 get caramelized to golden perfection before being tossed with sautéed onion, red and green bell peppers, garlic, and a bold spice blend built around smoked paprika and cumin — no cured meats, no processed sausage, nothing that sneaks in unwanted additives. For anyone avoiding nitrates and nitrites, breakfast can be the trickiest meal of the day since so many go-to proteins like bacon, sausage, and deli ham are loaded with preservatives. This recipe sidesteps all of that entirely by leaning on whole vegetables, eggs, and avocado oil for richness and staying power. Eggs are nestled right into the hash and cooked in the same skillet, so the yolks stay jammy and everything comes together in one pan with minimal cleanup. A hit of hot sauce and a scatter of fresh parsley finish it off and make it feel like something you'd order at a really good brunch spot. It's hearty enough to keep you full all morning and clean enough to feel genuinely good about.
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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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