Yeast Free Whole30 Sweet Potato Hash with Eggs
Smoky, colorful, and deeply satisfying, this cast iron skillet hash is the kind of one-pan breakfast that makes you want to linger over the stove. Sweet potato cubes get a proper sear in ghee until they're golden and caramelized on the outside and tender all the way through — no shortcuts, just good technique. Smoked paprika and cumin give the whole thing a warm, earthy backbone, while the onion and red bell pepper add sweetness and a little brightness. Eggs are nestled right into the hash and cooked gently under a lid until the whites are just set, so every bite comes with a little runny yolk mixed in. Because every ingredient here is naturally free of yeast — no bread, no vinegar-based sauces, no fermented anything — it's a genuinely easy fit for anyone avoiding yeast without having to swap or substitute a single thing. A handful of fresh parsley and a splash of hot sauce at the end pull it all together. It's the kind of meal that works just as well for a lazy Sunday brunch as it does for a quick weeknight dinner.
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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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