Eggless Sweet Potato Breakfast Hash
Mornings get a serious upgrade when sweet potatoes, savory ground pork, and a warm blend of turmeric, ginger, and Ceylon cinnamon all come together in one skillet. The sweet potatoes get golden and caramelized at the edges before being folded back in with tender zucchini, carrots, wilted spinach, and perfectly browned pork — it's hearty, colorful, and genuinely satisfying without feeling heavy. A splash of apple cider vinegar at the end brightens everything up and ties the flavors together in a way that feels almost restaurant-worthy. For anyone navigating an egg-free morning routine, this kind of dish is a real find — no scrambles, no substitutes, just a naturally complete and filling plate built entirely from whole ingredients. Coconut oil does the heavy lifting in the pan, adding a subtle richness that plays beautifully against the spices. Everything cooks in a single 12-inch skillet, which means less cleanup and more time to actually enjoy your morning. Finish it with a handful of fresh parsley and you've got a breakfast that looks as good as it tastes.
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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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