Vegetarian 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. Sweet potatoes are crisped and caramelized in avocado oil until golden, then layered with sautéed onion, red and green bell peppers, and a bold spice blend of smoked paprika, cumin, and garlic — the kind of flavor combination that smells incredible from the moment it hits the pan. Eggs are nestled right into the hash and cooked to a perfectly runny or fully set yolk depending on your preference, making this a complete, protein-rich plate with zero fuss. Everything comes together in a single skillet, which means less cleanup and more time enjoying your morning. It's a naturally meat-free dish that doesn't feel like it's missing anything — the smoky depth and hearty sweet potato do all the heavy lifting. A scatter of fresh parsley and a splash of hot sauce on the side take it right over the top.
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!