Hazelnut Free Whole30 Sweet Potato Hash with Eggs
Smoky, colorful, and deeply satisfying, this skillet hash is the kind of breakfast that makes you want to linger at the table. Sweet potato cubes get a proper sear in ghee until they're golden and caramelized, then come together with sautéed onion, red bell pepper, garlic, smoked paprika, and cumin for a filling that's layered with warm, savory flavor. Eggs are nestled right into the hash and cooked to a soft, runny yolk — or firmed up completely if that's your preference — so every bite has a little of everything. The whole thing comes together in a single cast iron skillet, which means less cleanup and a beautiful presentation straight from the pan. Tree nut oils and nut-based ingredients are completely absent here, so anyone navigating that kind of allergy can dig in without a second thought. A handful of fresh parsley and a splash of hot sauce on the side round it out perfectly, though the hash holds its own even without the extras. This is genuinely one of those recipes that 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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