Beef Free Sweet Potato Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

4.6

(3)

Mornings just got a serious upgrade with this colorful, veggie-packed skillet that comes together in one pan and hits every note — savory, warming, and just a little sweet. Ground pork is the protein star here, crisping up beautifully alongside tender sweet potato cubes that get golden edges from a hot coconut oil sear. A trio of turmeric, ginger, and Ceylon cinnamon gives the whole thing a gently spiced depth that feels cozy without being heavy. Carrots, zucchini, and baby spinach round out the vegetables, so you're genuinely getting a full, nourishing plate without any extra effort. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling flat. This is the kind of breakfast hash that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner — no beef, no fuss, just really good food.

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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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