Almond Free Sweet Potato Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

4.6

(3)

This hearty skillet breakfast is the kind of morning meal that actually keeps you full — savory ground pork, golden sweet potato cubes, and a colorful mix of carrots, zucchini, and wilted spinach all cooked together in one pan. The warm spice blend of turmeric, ginger, and Ceylon cinnamon gives everything a subtle, aromatic depth that feels a little unexpected for a breakfast hash but works beautifully. A splash of apple cider vinegar at the end brightens the whole dish and ties the flavors together in a way that makes it taste like you put in way more effort than you did. Every ingredient here is straightforward and whole-food, so there's no need to scan labels for hidden nut-based oils or additives — coconut oil handles all the cooking duties from start to finish. The technique of letting the sweet potatoes sit undisturbed in the pan is the secret to getting those caramelized edges that make this dish genuinely crave-worthy rather than just healthy. It comes together in a single skillet, which means less cleanup and more time to actually enjoy your morning. Finish it with a handful of fresh parsley and you've got a breakfast that looks as good as it tastes.

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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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