This skillet breakfast is the kind of meal that makes you want to linger at the table — caramelized sweet potato cubes, smoky spiced vegetables, and perfectly cooked eggs all coming together in one cast iron pan. Ghee gives everything a rich, buttery depth without any dairy in the traditional sense, and the smoked paprika and cumin add a warmth that makes the whole kitchen smell incredible. The technique of searing the sweet potatoes undisturbed before stirring is what gets you those golden, slightly crispy edges that take the texture from good to genuinely great. Creating little wells in the hash and letting the eggs cook right in the pan means fewer dishes and a dramatic, restaurant-worthy presentation straight from the skillet. For anyone navigating grain-free eating, this is the kind of satisfying, hearty dish that proves you are not missing a thing — no fillers, no flour, no grains of any kind hiding in the ingredient list. A splash of hot sauce on top ties it all together, though it is honestly just as good without.
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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.
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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