Cinnamon Free Whole30 Sweet Potato Hash with Eggs
Smoky, satisfying, and built entirely from whole ingredients, this skillet hash is the kind of breakfast that makes you want to get out of bed. Caramelized sweet potato cubes get a serious flavor boost from smoked paprika and cumin — no cinnamon or warm baking spices anywhere in sight, which makes it a genuinely safe and delicious option for anyone navigating that particular sensitivity. The ghee adds a rich, nutty depth that ties everything together beautifully, while the onion, red bell pepper, and garlic build a savory base that feels anything but boring. Eggs are nestled right into the hash and cooked in the same cast iron skillet, so you get runny or fully set yolks depending on your preference — and one less pan to wash. Everything comes together in a single skillet, which means the flavors meld and the cleanup stays minimal. A scatter of fresh parsley and a hit of hot sauce on the side take it from weekday fuel to something you'd genuinely be proud to serve to guests.
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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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