Celery 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 meal that makes you actually look forward to mornings. Ground pork and golden sweet potato cubes anchor the dish, while carrots, zucchini, and baby spinach round it out into something that feels genuinely nourishing rather than just filling. A warm blend of turmeric, ginger, and Ceylon cinnamon gives the whole thing a subtly aromatic depth that sets it apart from your average breakfast scramble. A splash of apple cider vinegar at the end brightens everything up and ties the flavors together beautifully. Every ingredient here is naturally free of celery and celery derivatives — no hidden stalks, seeds, or celeriac lurking in the mix — so you can cook with total confidence. It comes together in one pan, which means cleanup is minimal and the whole kitchen smells incredible while it cooks. Top it with a handful of fresh parsley and you've got a colorful, satisfying plate that works just as well for a lazy weekend brunch as it does for a weekday meal-prep win.

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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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