Turmeric Free Whole30 Sweet Potato Hash with Eggs
Smoky, satisfying, and built entirely from whole ingredients, this skillet hash is the kind of breakfast that makes you want to get out of bed. Sweet potato cubes get a proper sear in ghee until they're golden and caramelized, then come together with soft onion, red bell pepper, and garlic for a base that's deeply savory and just a little sweet. Smoked paprika and cumin do the heavy lifting on flavor here, which means you get bold, warming spice without any turmeric in the mix — a detail that matters more than you'd think when scanning spice blends and store-bought hash products. Eggs are nestled right into the hash and steamed to a perfect set in the same cast iron skillet, keeping cleanup minimal and the whole thing feeling like a proper one-pan meal. The ghee adds a rich, buttery finish that ties everything together beautifully. A handful of fresh parsley and a splash of hot sauce on the side round it out, though the hash holds its own either way. It's hearty enough to carry you through the morning and easy enough to pull off on a weekday.
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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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