Turkey Free Whole30 Smoky Paprika Sweet Potato Breakfast Hash
Mornings get a serious upgrade when a cast iron skillet is involved, and this smoky, colorful hash delivers everything you want before noon. Sweet potatoes are crisped in avocado oil until caramelized and golden, 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 cooked to a perfectly runny yolk, so every bite pulls together creamy, smoky, and slightly sweet in the best possible way. There's no poultry of any kind in this recipe — just whole, clean ingredients that happen to be completely satisfying on their own. It's a great example of how a hearty, protein-packed breakfast doesn't need to rely on sausage or meat to feel substantial and filling. A splash of hot sauce and a handful of fresh parsley at the end tie everything together, and serving straight from the skillet means fewer dishes and maximum drama at the table.
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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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