Oats Free Whole30 Smoky Paprika Sweet Potato Breakfast Hash
Breakfast just got a serious upgrade with this smoky, colorful skillet that's as satisfying as it is wholesome. Sweet potatoes get caramelized to golden perfection in a cast iron pan, then come together with sautéed onion, red and green bell peppers, and a bold spice blend of smoked paprika, cumin, and a hint of cayenne. Eggs are nestled right into the hash and cooked to a perfectly runny yolk, making every scoop a little pocket of richness. The whole thing is built entirely from vegetables, eggs, and avocado oil — not a grain or filler ingredient in sight, which means it's naturally free of oats and any of the hidden cereal ingredients that can sneak into packaged breakfast products. It's a one-pan meal that hits every note: smoky, savory, a little sweet, and just enough heat if you go for the hot sauce. Cleanup is minimal, the flavors are anything but, and it 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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