PCOS Friendly Whole30 Sweet Potato Hash with Eggs
Sweet potatoes, eggs, and a cast iron skillet — this is the kind of breakfast that actually keeps you full and satisfied for hours. The combination of complex carbohydrates from the sweet potatoes and quality protein from the eggs makes it a genuinely smart choice for managing blood sugar and hormonal balance, both of which matter deeply when you're navigating PCOS. Ghee replaces the usual cooking oils here, bringing a rich, nutty flavor while keeping everything free of inflammatory seed oils and dairy proteins. Smoked paprika and cumin do serious work in this dish, turning a simple hash into something that smells incredible and tastes like it took way more effort than it did. The eggs are nestled right into the skillet and cooked to that perfect soft-yolk finish, so every bite comes with a little runny richness mixed into the crispy, caramelized vegetables underneath. It all comes together in one pan, which means less cleanup and more time actually enjoying your morning. A splash of hot sauce on the side ties everything together beautifully.
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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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