Brazil Nut Free Whole30 Sweet Potato Hash with Eggs
Smoky, colorful, and deeply satisfying, this cast iron skillet hash is the kind of one-pan breakfast that makes you want to linger at the table. Caramelized sweet potato cubes get cooked in ghee until golden and tender, then tossed with sautéed onion, red bell pepper, and a warm spice blend of smoked paprika and cumin before eggs are nestled right into the pan. The whole thing comes together in a single skillet, which means less cleanup and more time enjoying it. For anyone navigating tree nut restrictions, this recipe is naturally free of any nut-based ingredients — every component is straightforward and easy to verify at the store. The ghee adds a rich, buttery depth that makes the vegetables taste almost indulgent, and the eggs cook gently in their little wells until the whites are just set and the yolks are still a little runny. A handful of fresh parsley and a splash of hot sauce on the side pull everything together beautifully. It works just as well for a lazy weekend brunch as it does for a quick weeknight dinner.
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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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