Citric Acid Free Sweet Potato Breakfast Hash
Savory, colorful, and packed with vegetables, 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 handful of wilted baby spinach — all in one pan. The warm spice blend of turmeric, ginger, and Ceylon cinnamon gives the whole dish a cozy, slightly exotic depth without any of the processed flavor shortcuts that can sneak citric acid into your morning meal. A splash of apple cider vinegar ties everything together with just enough brightness, making it a smart swap for anyone avoiding citrus-derived additives that show up in so many packaged seasonings and pre-marinated meats. Cooking from scratch with whole ingredients like these means you stay in full control of what goes into the pan. Coconut oil handles the searing beautifully and adds a subtle richness that complements the sweet potato without overwhelming the other flavors. This is the kind of hash that makes you genuinely look forward to getting out of bed.
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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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