Oats 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. Caramelized sweet potato cubes get cooked in ghee alongside onion, red bell pepper, and garlic, then seasoned with smoked paprika and cumin for a warm, earthy depth that smells incredible as it hits the hot cast iron. Eggs are nestled right into the hash and cooked to your liking — runny yolks that break into the spiced vegetables are honestly hard to beat. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out to keep it compliant. It's a genuinely hearty, filling meal that doesn't feel like it's missing a thing. A splash of hot sauce and a handful of fresh parsley over the top pull everything together beautifully, and serving straight from the skillet means fewer dishes to deal with after.
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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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