Pork Free Whole30 Smoky Paprika Sweet Potato Breakfast Hash
This smoky, colorful skillet is the kind of breakfast that makes you actually want to get out of bed in the morning. Caramelized sweet potatoes form the hearty base, layered with sautéed onion, red and green bell peppers, and a bold spice blend of smoked paprika, cumin, and garlic that fills the kitchen with an irresistible aroma. Everything comes together in a single cast iron skillet, which means deep, golden browning and minimal cleanup — a serious win on a busy morning. Eggs are nestled right into the hash and cooked to a perfectly runny or set yolk depending on your preference, making each serving feel like something you'd order at a brunch spot. The ingredient list is entirely plant and egg-based, so there's nothing to swap or second-guess — just clean, whole-food ingredients that happen to be naturally free of any pork or pork-derived products. A drizzle of hot sauce and a handful of fresh parsley at the end bring brightness that cuts right through the richness. It's filling, deeply satisfying, and genuinely one of those dishes that works just as well for a lazy weekend 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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