Honey 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. Sweet potato cubes get a proper sear in ghee until they're golden and caramelized, then get tossed with sautéed onion, red bell pepper, garlic, smoked paprika, and cumin for a flavor combination that's warm and a little smoky without relying on any sweeteners. Many breakfast hashes sneak in honey or maple syrup to coax out that caramel note, but here the natural sweetness of the potatoes does all the work on its own. Eggs are nestled right into the hash and steamed to a perfectly set white with a still-runny yolk, so every bite has that rich, saucy finish. The whole thing comes together in a single cast iron skillet, which means minimal cleanup and maximum browning. A hit of hot sauce at the table pulls everything together if you like a little heat. It's a genuinely filling, nourishing meal that works just as well for a lazy weekend brunch as it does for a 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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