Cashew Free Sweet Potato Breakfast Hash
This hearty breakfast hash is the kind of one-pan meal that makes waking up on a weekend genuinely exciting. Sweet potato cubes get golden and caramelized in coconut oil before joining seasoned ground pork, tender carrots, zucchini, and wilted baby spinach in a skillet that smells absolutely incredible. The warm spice blend of turmeric, ginger, and Ceylon cinnamon gives the whole dish a cozy, slightly exotic depth without any heat, and a splash of apple cider vinegar at the end brightens everything up beautifully. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. It's a satisfying, protein-packed start to the day that works just as well for meal prep as it does fresh off the stove.
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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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