Paraben Free Whole30 Sweet Potato Hash with Eggs
Smoky, satisfying, and built entirely from whole ingredients, this skillet hash is the kind of breakfast that makes you want to get out of bed. Sweet potato cubes get a proper sear in ghee until golden and caramelized, then come together with sautéed onion, red bell pepper, and garlic for a base that's layered with flavor. Smoked paprika and cumin do the heavy lifting on seasoning, giving the whole pan a warm, earthy depth that feels far more complex than the ingredient list suggests. Eggs are nestled right into the hash and cooked to a just-set finish, so every bite comes with a little runny yolk pulling everything together. Because every component here is a recognizable, single-ingredient food — no packaged sauces, no preservative-laden shortcuts — this is an easy win for anyone avoiding synthetic additives in their meals. Ghee stands in for butter beautifully and adds a subtle richness that makes the vegetables taste even better. Serve it straight from the cast iron with a splash of hot sauce and a handful of fresh parsley, and it's a complete, craveable meal with zero fuss.
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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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