Low Sugar Sweet Potato Breakfast Hash
This hearty skillet breakfast is built entirely on whole, real ingredients — no syrups, sweetened sauces, or hidden sugars anywhere in the pan. The natural sweetness you get here comes straight from the sweet potatoes and carrots, which caramelize beautifully in coconut oil and deliver that satisfying depth without a single gram of added sugar. Ground pork brings savory richness, while turmeric, ginger, and Ceylon cinnamon layer in warmth that makes the whole thing smell incredible as it cooks. A splash of apple cider vinegar at the end ties everything together with a subtle brightness that keeps the dish from feeling heavy. Baby spinach wilts right into the hash in the final minutes, so you're getting greens without any extra effort or a separate side. It's the kind of breakfast that actually keeps you full, and it works just as well for a weekend brunch as it does for a quick weeknight dinner.
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Learn more →Ingredients
4 servings
For the hash
- 1 lb ground pork
- 2 medium sweet potatoes (about 1 lb total), peeled and cut into ½-inch cubes
- 2 tbsp coconut oil, divided
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 medium zucchini, diced
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp ceylon cinnamon
- 1 tsp salt, plus more to taste
- 1 tbsp apple cider vinegar
- 2 cups baby spinach, loosely packed
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat 1 tbsp of the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the sweet potato cubes in a single layer and cook, stirring only every 2–3 minutes, until golden on the edges and just tender when pierced with a fork, about 10–12 minutes. Transfer to a plate and set aside.
- 2
Reduce the heat to medium. Add the remaining 1 tbsp coconut oil to the skillet. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 5–6 minutes.
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