Pecan Free Whole30 Sweet Potato Hash with Eggs
This skillet breakfast is the kind of meal that makes waking up on a weekend feel genuinely worth it. Sweet potato cubes get a proper sear in ghee until they're golden and caramelized on the outside, tender all the way through, then get tossed with smoky paprika, cumin, bell pepper, and onion for a hash that's deeply savory and satisfying. Eggs are nestled right into the pan and cooked to that perfect point where the whites are set but the yolks still have a little give — no extra dishes, no fuss. The whole thing comes together in one cast iron skillet, which means maximum flavor from the fond building up on the bottom and minimal cleanup after. Every ingredient here is straightforward and whole-food based, so there's no need to scan labels for hidden additives or worry about cross-contact with tree nuts. A scatter of fresh parsley and a hit of hot sauce at the end pulls it all together, though both are completely optional if you're keeping things simple. It's the kind of recipe that earns a permanent spot in your breakfast rotation.
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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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