Citrus Free Whole30 Sweet Potato Hash with Eggs
Sweet potato hash is one of those one-pan meals that feels indulgent but is built entirely from whole, straightforward ingredients. Caramelized sweet potato cubes get cooked in ghee until golden and tender, then tossed with sautéed onion, red bell pepper, and garlic before being seasoned with smoked paprika and cumin — a combination that's warm, earthy, and deeply satisfying. Eggs are nestled right into the hash and cooked to a soft, runny finish in the same skillet, making cleanup as easy as the cooking itself. Because every ingredient here is naturally free of citrus in any form — no juice, no zest, no hidden citric acid — you can dig in without second-guessing a single component. That's genuinely rare for a dish this flavorful, since citrus often sneaks into spice blends, hot sauces, and packaged seasonings. Serve it straight from the cast iron with a scatter of fresh parsley and your favorite compliant hot sauce, and it works just as well for a lazy weekend brunch as it does for a quick weeknight dinner.
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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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