Turmeric Free Whole30 Smoky Paprika Sweet Potato Breakfast Hash
Sweet potatoes caramelized in a cast iron skillet, smoky paprika, cumin, two kinds of bell pepper, and eggs nestled right into the hash — this is the kind of breakfast that makes you want to get out of bed. The smoked paprika does serious heavy lifting here, giving the whole dish a deep, almost barbecue-like warmth without any of the usual spice blends that tend to sneak in unwanted ingredients. Every component is straightforward and clean, which makes this a genuinely stress-free option for anyone navigating a restricted spice cabinet. The technique is simple but smart: you caramelize the sweet potatoes first so they hold their shape and develop golden edges, then build the rest of the hash around them before cracking the eggs directly into the pan. One skillet, minimal cleanup, and a meal that looks impressive enough to serve to guests. A little fresh parsley and a splash of hot sauce at the end pull everything together beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!