Walnut Free Whole30 Sweet Potato Hash with Eggs
This skillet breakfast is the kind of meal that makes you genuinely excited to get out of bed — smoky, savory, and loaded with color from golden sweet potatoes, red bell pepper, and perfectly cooked eggs. The sweet potatoes get a proper sear in ghee until caramelized and tender, then come together with onion, garlic, smoked paprika, and cumin for a deeply spiced base that tastes like it took way more effort than it did. Eggs are nestled right into the hash and steamed to set in the same pan, so cleanup is minimal and every bite has a little of everything. Since every ingredient here is straightforward and whole, you never have to second-guess labels or worry about hidden additives sneaking into your morning routine. Ghee does the heavy lifting in place of butter, keeping the dish rich and satisfying without straying from clean eating principles. A handful of fresh parsley and a splash of hot sauce at the end brighten the whole thing up and let you customize the heat level to your liking. It works just as well for a lazy weekend brunch as it does for a quick weeknight dinner when you want something hearty on the table fast.
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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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