Tree Nut Free Whole30 Sweet Potato Hash with Eggs
Smoky, colorful, and deeply satisfying, this skillet hash is the kind of one-pan breakfast that makes waking up early feel completely worth it. Sweet potato cubes get a proper sear in ghee until they're caramelized and tender, then come together with sautéed onion, red bell pepper, garlic, smoked paprika, and cumin for a filling that's layered with warm, earthy flavor. Eggs are nestled right into the hash and cooked to your liking — runny yolks that break into the spiced vegetables are especially good. The whole thing comes together in a single cast iron skillet, which means less cleanup and a gorgeous presentation straight from the pan. Because every ingredient here is naturally free of tree nuts, there's no need to scrutinize labels or swap anything out — it just works as written. A drizzle of hot sauce over the top pulls everything together and adds a little heat that plays beautifully against the sweetness of the potatoes. Whether you're cooking for a weekend brunch crowd or meal-prepping a hearty weekday breakfast, this hash delivers every single time.
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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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