Artificial Food Coloring Free Whole30 Sweet Potato Hash with Eggs
Skillet breakfasts don't get much more satisfying than this — caramelized sweet potato cubes, sweet bell pepper, and fragrant garlic all coming together in one cast iron pan before eggs are nestled right in and cooked to a perfectly runny finish. The color here comes entirely from real food: golden ghee, smoked paprika, and naturally vibrant vegetables, with zero synthetic dyes hiding in the mix. That matters more than people realize, since many store-bought breakfast seasonings and spice blends sneak in artificial colorants you'd never expect. Every ingredient in this hash is straightforward and whole, so you know exactly what you're eating. Ghee gives the sweet potatoes a rich, nutty sear that butter can't quite match, and smoked paprika adds a subtle depth that makes the whole dish taste like it took far more effort than it did. Serve it straight from the skillet with a splash of your favorite clean hot sauce and a handful of fresh parsley, and you've got a weekend breakfast that genuinely earns its place 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 cubes
- 2 tbsp ghee, divided
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¾ tsp salt, divided
- 4–8 large eggs
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Heat 1 tbsp of the ghee in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the sweet potato cubes in a single layer and season with 1/2 tsp salt. Cook undisturbed for 5 minutes, until the undersides are golden brown, then stir and continue cooking for another 5–7 minutes, stirring occasionally, until the cubes are tender when pierced with a fork and browned on most sides. Transfer to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp ghee to the skillet. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
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