Celery Free Whole30 Sweet Potato Hash with Eggs
Golden sweet potato cubes, smoky spices, and runny eggs all cooked together in one cast iron skillet — this is the kind of breakfast that makes you want to wake up early on a weekend. The sweet potatoes get a proper sear in ghee before anything else hits the pan, so you end up with caramelized edges and tender centers rather than a soggy pile. Diced yellow onion and red bell pepper build a savory, colorful base, and smoked paprika with cumin give the whole thing a warmth that feels way more complex than the ingredient list suggests. Eggs are nestled right into the hash and steamed to perfection under a lid, so you get those just-set whites and jammy yolks without dirtying a second pan. Every ingredient here is straightforward and naturally free from sneaky additives, which means no label-reading stress — just real food that happens to taste incredible. A handful of fresh parsley and a splash of hot sauce at the end are optional, but honestly, don't skip them. This one goes straight from skillet to table, which is always the right move.
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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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