Lupin Free Whole30 Sweet Potato Hash with Eggs
Smoky, colorful, and deeply satisfying, this cast iron 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 caramelized and tender, then come together with sautéed onion, red bell pepper, and garlic in a fragrant blend of smoked paprika and cumin. Eggs are nestled right into the hash and gently steamed under a lid until the whites are just set — runny yolks optional but highly recommended. Every ingredient here is straightforward and whole-food, so there's no need to scan labels for hidden legume-based fillers or flour additives that can sneak into spice blends and processed shortcuts. Ghee brings a rich, buttery depth without any of the dairy concerns, and the natural sweetness of the potatoes plays beautifully against the smoky spice. Serve it straight from the skillet with a drizzle of hot sauce and a scatter of fresh parsley for a meal that looks as good as it tastes. 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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