Whole 30 Whole30 Sweet Potato Hash with Eggs
This skillet breakfast is the kind of meal that makes waking up early feel completely worth it. Sweet potato cubes get seared in ghee until deeply golden, then tossed with diced onion, red bell pepper, garlic, smoked paprika, and cumin — a combination that smells incredible and tastes even better. Eggs are nestled right into the hash and cooked to your liking, so every bite has that perfect mix of crispy edges, tender vegetables, and rich yolk. Ghee stands in for butter here, keeping everything compliant without sacrificing any of the savory, slightly smoky flavor you want from a proper hash. It all comes together in one cast iron skillet, which means fewer dishes and a satisfying, restaurant-worthy presentation straight to the table. A splash of hot sauce and a handful of fresh parsley finish it off beautifully. Serves four, making it a great option for a weekend brunch or a solid meal-prep anchor for the week ahead.
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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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