Citric Acid 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 genuinely excited to get out of bed. Sweet potatoes get a proper sear in ghee until they're golden and caramelized, then come together with soft onion, red bell pepper, and a warm hit of smoked paprika and cumin. Every ingredient here is naturally free of citric acid — no packaged seasonings, no processed shortcuts, just real food cooked simply. That matters more than it might seem, since citric acid hides in a surprising number of spice blends, hot sauces, and even canned vegetables that would otherwise seem totally innocent. Eggs are nestled right into the hash and steamed to a perfect set, so you get runny yolks pooling into crispy potato edges without dirtying a second pan. The whole thing comes straight to the table in the cast iron, which means less cleanup and more time actually enjoying your morning. It's hearty enough to carry you through a long day and easy enough to become a regular part of your weekend 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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