Nutmeg 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 early feel worth it. Sweet potato cubes get a proper sear in ghee until golden and caramelized, then come together with sautéed onion, red bell pepper, garlic, smoked paprika, and cumin for a warmly spiced base that smells incredible. The whole thing is completely free of warming spices like nutmeg, which can sneak into hash and breakfast casserole recipes more often than you'd expect — so you get bold, savory flavor without any of that sweet, musky undertone. Eggs are nestled right into the hash and steamed to perfection in the same cast iron skillet, giving you runny or set yolks depending on your preference. Ghee keeps everything dairy-light and Whole30-compliant while adding a rich, buttery depth that makes this feel indulgent even though it's built entirely from clean ingredients. A handful of fresh parsley and a splash of hot sauce at the end brighten the whole dish and make it feel like something you'd order at a weekend brunch spot. Serve it straight from the skillet and let everyone dig in.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!