Chicken 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 worth it. Caramelized sweet potato cubes get cooked in ghee until golden and tender, then tossed with sautéed onion, red bell pepper, and garlic before being hit with smoked paprika and cumin for a warm, earthy depth. Eggs are nestled right into the hash and gently steamed under a lid until the whites are just set — no flipping, no fuss, and no extra pans to wash. Every ingredient here is straightforward and whole-food approved, so there's nothing to second-guess when you're trying to keep your plate clean and protein-forward without relying on poultry. The cast iron skillet does a lot of the heavy lifting, giving the sweet potatoes that irresistible browned crust that you just can't get from a nonstick pan. A handful of fresh parsley and a splash of hot sauce at the end pull the whole thing together and make it feel like something you'd order at a weekend brunch spot. It's hearty enough to carry you through the morning and easy enough to become a regular in your weekly rotation.
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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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