Pescatarian 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. Sweet potatoes get caramelized to golden perfection before being layered with sautéed onion, red and green bell peppers, and a bold spice blend of smoked paprika, cumin, and garlic — then topped with eggs nestled right into the pan. The whole thing comes together in one skillet, which means less cleanup and more time enjoying that first cup of coffee. Eggs are the only animal protein here, making this a naturally pescatarian-friendly morning meal that doesn't require any swaps or substitutions. The smoked paprika does serious heavy lifting, giving the hash a rich, almost meaty depth without any meat in sight. A splash of hot sauce and a handful of fresh parsley at the end pull everything together into something that looks as good as it tastes. Whether you're feeding a crowd or meal-prepping a hearty start to the week, this is the kind of recipe that earns a permanent spot in the rotation.
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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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