Xanthan Gum Free Whole30 Sweet Potato Hash with Eggs
Smoky, colorful, and deeply satisfying, this skillet hash is the kind of one-pan breakfast that makes you want to linger at the table. Sweet potato cubes get a proper sear in ghee until golden and caramelized, then come together with sautéed onion, red bell pepper, and garlic before eggs are nestled right into the pan and cooked to a perfectly runny finish. The whole thing is seasoned with smoked paprika and cumin, which give it a warm, earthy depth that feels anything but plain or diet-food boring. For anyone navigating thickeners and stabilizers hidden in packaged spice blends or sauces, this recipe keeps things refreshingly straightforward — every ingredient is whole and easy to verify. Ghee does the heavy lifting as the cooking fat, lending a rich, slightly nutty flavor that pairs beautifully with the natural sweetness of the potatoes. A handful of fresh parsley and a splash of hot sauce at the end pull everything together and make it feel like something you'd order at a weekend brunch spot. It comes together in a single cast iron skillet, which means less cleanup and more time enjoying it straight from the pan.
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!