Citrus-Ginger Zested Sweet Potato Hash

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant breakfast that combines roasted sweet potatoes with fresh citrus and ginger for sustained energy and balanced blood sugar levels. This Mediterranean-inspired Whole30 recipe, ready in about 40 minutes, pairs sweet potatoes, avocado oil, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300g, peeled and diced into 1/2-inch cubes sweet potatoes
• 2 tbsp avocado oil
• 1/4 cup, finely diced red onion
• 1 tbsp, minced fresh ginger
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 cup, chopped fresh cilantro
• 1, zested and juiced lime
• 2 large eggs
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 300g diced sweet potatoes with 2 tbsp avocado oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 minutes, flipping once, until golden and tender at the edges.
2. Step 2: While potatoes roast, heat a small skillet over medium heat. Add 1/4 cup diced red onion and 1 tbsp minced fresh ginger, sautéing for 3 minutes until softened and fragrant.
3. Step 3: Remove roasted potatoes from oven. Transfer to a bowl and add the sautéed onion mixture, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 cup chopped cilantro, 1 lime zest, and 1 lime juice. Toss until evenly coated and fragrant.
4. Step 4: In the same skillet, crack 2 large eggs and cook over medium-low heat for 3 minutes until whites are set but yolks remain runny.
5. Step 5: Divide the sweet potato hash between two plates and top with a sunny-side-up egg.