Warm, savory, and loaded with color, this skillet hash is the kind of breakfast that actually keeps you full until lunch. Sweet potato cubes get golden and caramelized in coconut oil before joining seasoned ground pork, tender carrots, zucchini, and wilted baby spinach in one satisfying pan. The warm spice blend — turmeric, ginger, and Ceylon cinnamon — gives the whole dish a cozy, slightly exotic depth without any heat. A splash of apple cider vinegar ties everything together, brightening the flavors in a way that feels fresh without relying on lemon or orange juice, which makes this a genuinely smart pick when citrus is off the table. So many breakfast recipes sneak in citrus through marinades, dressings, or finishing squeezes, but every ingredient here is naturally free of it. This is a one-pan meal that comes together in stages but never feels fussy, and the optional parsley on top adds a pop of green that makes it look as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
