Nitrate & Nitrite 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 completely worth it. Sweet potato cubes get a proper sear in ghee until they're caramelized and tender, then get tossed with sautéed onion, red bell pepper, garlic, smoked paprika, and cumin for a flavor combination that's warm and just a little smoky. Eggs are nestled right into the hash and cooked to a perfectly runny yolk, so every bite comes loaded with that rich, golden goodness. For anyone navigating a diet that avoids cured meats and processed breakfast staples, this recipe is a genuinely exciting alternative — every single ingredient is whole and unprocessed, with zero hidden additives to worry about. Ghee brings a buttery richness without any dairy concerns, and the spice blend does all the heavy lifting so nothing feels like a compromise. A scatter of fresh parsley and a splash of hot sauce on the side round it out beautifully. It's the kind of dish you'll want to make on repeat, not because you have to, but because it's just that good.
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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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