
Smoky, satisfying, and built entirely from whole ingredients, this skillet hash is the kind of breakfast that makes you want to wake up early. Sweet potato cubes get a proper sear in ghee until they're caramelized and tender, then they're folded together with sautéed onion, red bell pepper, and garlic before eggs are nestled right into the pan to finish cooking. Smoked paprika and cumin do all the heavy lifting in the flavor department — no flavor packets, no seasoning blends with mystery additives, just spices straight from the jar. That matters a lot when you're avoiding processed flavor enhancers, because so many skillet meals and breakfast hashes rely on shortcuts that sneak in unwanted ingredients. Every component here is clean and easy to verify, which makes this a genuinely stress-free morning meal. Serve it straight from the cast iron with a splash of hot sauce and a handful of fresh parsley, and it looks as good as it tastes.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings












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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
