Red Meat Allergy Friendly 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 actually want to get out of bed. Caramelized sweet potatoes, charred bell peppers, and a bold spice blend of smoked paprika, cumin, and garlic come together in one skillet for a breakfast that feels indulgent without any of the usual red meat ingredients like sausage or bacon that typically anchor a hash. Every component here is plant-based until those eggs go in, making it a naturally safe and delicious option for anyone managing a red meat allergy — no substitutions or workarounds needed. The technique matters too: letting the sweet potatoes sit undisturbed in hot avocado oil builds that golden, caramelized crust that makes each bite so craveable. Nestling the eggs directly into the hash and covering the skillet steams them gently to just the right doneness, so you get runny yolks pooling into all that smoky goodness. A hit of hot sauce and a handful of fresh parsley finish it off with brightness and a little heat. It's a one-pan wonder that cleans up easily and tastes like something you'd order at a weekend brunch spot.
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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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