Shellfish Free 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 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 whole kitchen with an irresistible aroma. The eggs are nestled right into the hash and cooked to a perfectly runny yolk, so every bite comes loaded with rich, golden goodness. Everything here is built from whole, straightforward ingredients — fresh vegetables, avocado oil, and eggs — so there's no need to scan labels or second-guess what's in your pan. The cast iron skillet does the heavy lifting, giving the sweet potatoes those gorgeous caramelized edges that make all the difference in texture and flavor. A little hot sauce and fresh parsley on top pull it all together for a finish that feels restaurant-worthy with minimal effort. It's a one-pan wonder that works just as well for a lazy weekend brunch as it does for a weekday meal prep situation.
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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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