Chestnut Free Whole30 Sweet Potato Hash with Eggs
This skillet breakfast is the kind of meal that makes you want to wake up early on a weekend. Sweet potato cubes get a proper sear in ghee until they're golden and caramelized, then come together with smoky paprika, cumin, bell pepper, and onion for a hash that's deeply savory and satisfying. Eggs are nestled right into the pan and cooked to that perfect soft-yolk finish, so every bite has a little richness running through it. The whole thing comes together in a single cast iron skillet, which means less cleanup and more time enjoying your morning. Because every ingredient here is straightforward and whole-food based, you never have to second-guess labels or worry about hidden additives sneaking into your meal. A scatter of fresh parsley and a splash of hot sauce on the side round it out beautifully, though it's honestly just as good straight from the pan.
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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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