Wheat 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 genuinely excited to get out of bed. Sweet potatoes get caramelized to golden perfection in avocado oil before joining a skillet full of bell peppers, onion, and garlic — all coated in a bold blend of smoked paprika, cumin, and a touch of cayenne. Every single ingredient here is naturally free of wheat and gluten-containing grains, so there's no swapping, substituting, or label-squinting required. The eggs are nestled right into the hash and cooked in the same pan, which means fewer dishes and a gorgeous, restaurant-worthy presentation straight from the skillet. That smoky-sweet flavor combination hits every note — savory, a little spicy, and just rich enough from the runny yolks pooling into the vegetables beneath them. It works equally well as a lazy weekend brunch or a protein-packed weekday breakfast that actually keeps you full. Finish it with a scatter of fresh parsley and a splash of hot sauce, and you've got a dish that looks as good as it tastes.
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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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