Anti Inflammatory Sweet Potato Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

Anti Inflammatory Sweet Potato Breakfast Hash

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Ingredients

4 servings

For the hash

1 lb ground pork
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Perdue Harvestland Ground Chicken - 16 Oz Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken
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Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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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