Lactose 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 on a weekend genuinely exciting. Sweet potato cubes get a proper sear in ghee until they're caramelized and tender, then come together with sautéed onion, red bell pepper, garlic, smoked paprika, and cumin for a filling that's layered with warm, savory flavor. Ghee is the secret weapon here — it delivers that rich, buttery depth without any of the dairy proteins or lactose that can cause issues, making it a smart swap that doesn't sacrifice a single bit of taste. Eggs are nestled right into the hash and steamed to perfection in the same cast iron skillet, so the whites set up silky and the yolks stay just a little jammy. Everything comes together in one pan, which means less cleanup and more time actually enjoying your meal. A hit of hot sauce and a handful of fresh parsley over the top pull the whole thing together beautifully, though both are completely optional depending on your mood.
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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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