Rye Free Whole30 Smoky Paprika Sweet Potato Breakfast Hash

Total time40 min

Prep time15 min

Cook time25 min

Rye Free Whole30 Smoky Paprika Sweet Potato Breakfast Hash

Mornings get a serious upgrade when sweet potatoes, smoky spices, and runny eggs all come together in one sizzling cast iron skillet. The sweet potatoes are cooked until deeply caramelized and tender, then layered with sautéed onion, red and green bell peppers, and a bold spice blend of smoked paprika, cumin, and garlic powder that makes the whole kitchen smell incredible. Eggs are nestled right into the hash and steamed to perfection under a lid, so you get silky whites and jammy yolks without any extra pans to wash. Every ingredient here is naturally grain-free and built around whole, unprocessed foods, so there's no need to scan labels or worry about hidden fillers sneaking into your breakfast. The smoked paprika does a lot of heavy lifting — it adds that deep, almost campfire-like warmth that makes this feel far more indulgent than it actually is. A splash of hot sauce and a handful of fresh parsley at the end pull everything together and keep it bright. Whether you're meal-prepping for the week or feeding a hungry table on a lazy weekend morning, this skillet delivers serious flavor with minimal fuss.

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Ingredients

4 servings

2 medium sweet potatoes (about 1 ½ lb total), peeled and cut into ½-inch dice
3 tbsp avocado oil, divided
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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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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