Mushroom 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 diced onion, red bell pepper, garlic, smoked paprika, and cumin for a filling that's bold without being complicated. Eggs are nestled right into the hash and cooked to a just-set finish, so every bite has that rich, runny yolk pulling everything together. The whole thing comes together in a single cast iron skillet, which means less cleanup and more time enjoying your morning. Because every ingredient here is straightforward and whole-food based, you don't have to second-guess labels or scan for hidden additives — it's clean eating that genuinely tastes indulgent. A scatter of fresh parsley and a splash of hot sauce at the end bring just enough brightness to balance the smoky, savory base. This is the kind of one-pan meal that earns a permanent spot in your weekend rotation.
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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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