Beef Free Whole30 Sweet Potato Hash with Eggs
Smoky, colorful, and deeply satisfying, this skillet hash is the kind of one-pan breakfast that makes waking up early feel completely worth it. Sweet potato cubes get a proper sear in ghee until they're golden and caramelized, then come together with sautéed onion, red bell pepper, garlic, smoked paprika, and cumin for a filling that's layered with warm, savory flavor. Eggs are nestled right into the hash and cooked to your liking — runny yolks that break into the spiced vegetables are especially hard to beat. Because the whole dish is built around vegetables, eggs, and ghee, there's no need to swap or substitute anything to keep it completely free of beef or any other red meat. It's naturally compliant with Whole30 guidelines as written, so you're not hunting for specialty products or reading labels with a magnifying glass. A cast iron skillet does the heavy lifting here, giving you that satisfying crust on the potatoes that a nonstick pan just can't replicate. Finish it with fresh parsley and a splash of hot sauce, and you've got a breakfast worth making on repeat.
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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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