Rice 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 in a cast iron pan until golden and tender, then come together with sautéed onion, red and green bell peppers, and a bold spice blend of smoked paprika, cumin, and garlic. The result is a deeply savory hash with a little heat and a lot of soul — the kind of thing that makes you want to linger over the stove on a slow morning. Eggs are nestled right into the hash and cooked to your liking, so every bite has that perfect runny yolk moment (or fully set, if that's your style). Everything here is built from whole, unprocessed ingredients, so there's no need to scan labels for hidden grains or fillers — the dish is naturally free of rice and any grain-based filler without any substitutions required. A cast iron skillet does a lot of the heavy lifting, giving the sweet potatoes that irresistible caramelized crust you just can't fake. Finish it with fresh parsley and a splash of hot sauce, and you've got a one-pan meal that works just as well for a weekend brunch as it does for a weeknight dinner.
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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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