BHA & BHT Free Sweet Potato Breakfast Hash
Savory, warming, and packed with color, this skillet hash is the kind of breakfast that actually keeps you full until lunch. Sweet potato cubes get golden and caramelized before joining seasoned ground pork, tender carrots, zucchini, and a generous handful of baby spinach — all brought together with a bright splash of apple cider vinegar. The spice blend of turmeric, ginger, and Ceylon cinnamon gives the whole pan a fragrant, almost exotic warmth without any heat, making it a crowd-pleaser even for sensitive palates. For anyone avoiding synthetic preservatives like BHA and BHT, the challenge is often processed meats and packaged seasonings, which are common culprits hiding those additives. This recipe sidesteps all of that by relying entirely on whole vegetables, fresh aromatics, and individual ground spices — nothing from a packet, nothing with a suspicious ingredient list. Coconut oil handles the cooking duties cleanly, and every component is something you can pick up and inspect at the store with confidence. It comes together in one skillet, which means less cleanup and more time actually enjoying a breakfast worth waking up for.
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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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