Paleo Sweet Potato Hash with Eggs
A hearty, colorful breakfast skillet of crispy sweet potato cubes sauteed with bell pepper, onion, and spices, topped with eggs cooked right in the pan. Grain-free, dairy-free, and genuinely satisfying.
Ingredients
- 2 lbs sweet potatoes, peeled, diced
- 2 tbsp coconut oil (or avocado oil)
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 4 large eggs
- 2 tbsp fresh chives (optional), sliced
Instructions
-
1
Heat 2 tbsp coconut oil (or avocado oil) in a large, heavy skillet over medium-high heat. Add 2 lbs peeled, diced sweet potatoes in a single layer, season with half the 1 tsp salt and 1/2 tsp black pepper, and cook undisturbed for 5 minutes until a golden crust forms on the bottom.
-
2
Stir and continue cooking for another 5 to 7 minutes, stirring occasionally, until the sweet potatoes are tender and browned on multiple sides.
-
3
Push the sweet potatoes to the edges. Add more oil to the center and saute 1 small diced yellow onion and 1 diced red bell pepper for 3 minutes until softened.
-
4
Add 3 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and remaining salt and black pepper. Stir everything together and cook 1 minute more.
-
5
Make 4 wells in the hash and crack one of the 4 large eggs into each well. Cover the skillet with a lid and cook over medium-low heat for 4 to 6 minutes, until the egg whites are set and yolks are cooked to your liking.
-
6
Garnish with 2 tbsp sliced fresh chives (optional) and serve directly from the pan.