Whole 30 Whole30 Smoky Paprika Sweet Potato Breakfast Hash
Breakfast is genuinely one of the trickiest meals to nail when you're cutting out grains, dairy, and added sugars — but this skillet delivers something deeply satisfying without any workarounds or substitutions that feel like settling. Sweet potatoes get a proper sear in avocado oil until they're caramelized and tender, then come together with sautéed onion, red and green bell pepper, and a spice blend built around smoked paprika and cumin that gives the whole pan a rich, almost smoky depth. Eggs are nestled right into the hash and cooked low and slow under a lid until the whites are just set, so every serving comes out of the skillet looking like something from a weekend brunch spot. Everything in the ingredient list is clean and straightforward — no sneaky additives to decode, no label-reading required. The optional cayenne adds a gentle kick if you want it, and a splash of compliant hot sauce at the table takes it even further. It serves four, so it's a solid option for feeding a household or meal-prepping a couple of days' worth of hearty mornings. Fresh parsley scattered over the top right before serving brightens the whole dish and makes it look 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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