Nutmeg 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 want to linger at the table. Caramelized sweet potatoes get layered with sautéed onion, red and green bell peppers, and a bold spice blend built around smoked paprika and cumin — no warm spices like nutmeg anywhere in sight, so you can season freely without second-guessing the spice rack. The whole thing comes together in a single skillet, which means less cleanup and more time enjoying that golden, crispy-edged goodness. Eggs are nestled right into the hash and cooked to your preferred doneness, making this a complete, protein-packed plate straight from the pan. The smoked paprika does serious heavy lifting here, giving the dish a rich, almost barbecue-like depth that feels indulgent even though every ingredient is clean and whole. A little fresh parsley and a splash of hot sauce at the end brighten everything up and make it feel like something you'd order at a weekend brunch spot. It's the kind of recipe you'll find yourself making on repeat, weekday or not.
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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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