Pecan Free Whole30 Smoky Paprika Sweet Potato Breakfast Hash
Sweet potatoes get the royal treatment here — diced, seared in avocado oil until caramelized and golden, then tossed with smoky paprika, cumin, and two kinds of bell pepper for a breakfast that genuinely earns its place on the table. The smoked paprika does serious heavy lifting, giving the whole skillet a deep, almost campfire-like warmth without any complicated prep. Everything comes together in a single cast iron pan, which means less cleanup and more of that satisfying crust you just can't get from a nonstick. Eggs are nestled right into the hash and steamed to a perfect set — whites fully cooked, yolks still a little jammy — so every bite has that rich, runny finish. The ingredient list is completely free of tree nuts, so there's no need to scan labels or worry about cross-contact from sneaky add-ins. It's also fully Whole30-compliant, built entirely from whole, unprocessed ingredients that happen to taste indulgent anyway. Finish it with a hit of hot sauce and a handful of fresh parsley, and you've got a skillet meal that works just as well for a lazy weekend brunch as it does for weekday meal prep.
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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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