Seed Oil Free Whole30 Sweet Potato Hash with Eggs
Sweet potato hash is one of those one-pan breakfasts that feels indulgent but is actually built on nothing but whole, real ingredients. The sweet potatoes get a proper sear in ghee — a clarified butter that brings rich, nutty flavor without any of the refined vegetable or seed oils that sneak into so many restaurant-style hashes. Smoked paprika and cumin do serious work here, giving the whole skillet a warm, smoky depth that makes this feel far more complex than the ingredient list suggests. The onion and red bell pepper soften into the spiced potatoes, and then eggs are nestled right into the hash and steamed to a perfect, runny-yolked finish — no flipping required. Everything comes together in a single cast iron skillet, which means less cleanup and more time actually eating. A hit of hot sauce and a handful of fresh parsley at the end keep things bright and lively. It's the kind of breakfast that holds you through the morning and makes you genuinely look forward to getting out of bed.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!