Shellfish Free Whole30 Sweet Potato Hash with Eggs
This skillet breakfast is the kind of meal that makes waking up on a weekend feel genuinely worthwhile. Sweet potato cubes get a proper sear in ghee until they're caramelized and tender, then come together 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 just-set perfection, so every bite has that rich, runny yolk pulling everything together. Because the whole dish is built from whole, unprocessed ingredients — ghee, fresh vegetables, eggs, and spices — there's nothing to second-guess for anyone navigating shellfish concerns or broader dietary restrictions. No sauces, no packaged seasonings, no mystery ingredients hiding in the background. A cast iron skillet does most of the heavy lifting here, giving you those gorgeous browned edges without much fuss. Finish it with a handful of fresh parsley and a splash of hot sauce straight from the pan, and breakfast is done.
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!