Red Meat Allergy Friendly Whole30 Sweet Potato Hash with Eggs
Smoky, colorful, and deeply satisfying, this skillet hash is the kind of one-pan breakfast that earns a permanent spot in your weekend rotation. Sweet potato cubes get a proper sear in ghee until they're caramelized and tender, then they're tossed with sautéed onion, red bell pepper, garlic, smoked paprika, and cumin for a flavor base that's warm and a little smoky without being heavy. Eggs are nestled right into the hash and cooked to a soft, runny yolk — or firmer if that's your preference — so every bite has that rich, creamy contrast against the crispy edges. Because the whole dish is built around vegetables, eggs, and ghee, there's no red meat anywhere in sight, making it a genuinely easy and delicious option for anyone managing that kind of allergy. You're not sacrificing anything here — this is hearty, filling food that happens to work perfectly for your needs. A scatter of fresh parsley and a hit of hot sauce at the end pull everything together, and since it all comes straight from the cast iron to the table, cleanup is refreshingly minimal.
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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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