Tree Nut Free Whole30 Smoky Paprika Sweet Potato Breakfast Hash
Smoky, colorful, and deeply satisfying, this cast iron skillet hash is the kind of breakfast that makes you want to linger at the table. Caramelized sweet potatoes get a serious flavor boost from smoked paprika, cumin, and garlic, all cooked down with sweet bell peppers and onion until everything is tender and fragrant. Eggs are nestled right into the hash and cooked to a perfectly runny-yolked finish, making this a complete one-pan meal with almost no cleanup. Every single ingredient here is naturally free from tree nuts — no swaps needed, no label-scanning required, just straightforward whole foods doing their thing. The avocado oil gives the sweet potatoes a gorgeous golden crust that you simply cannot rush, so trust the process and let them sit undisturbed in that hot skillet. A hit of hot sauce at the end ties everything together and adds just enough brightness to cut through the richness of the yolks. Whether you're meal-prepping for the week or feeding a hungry crowd on a slow weekend morning, this hash delivers big flavor with minimal fuss.
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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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