Gelatin Free Sweet Potato Breakfast Hash
Savory, colorful, and packed with real ingredients, this skillet breakfast is the kind of morning meal that actually keeps you full. Ground pork gets broken down into crispy, flavorful crumbles alongside golden sweet potato cubes, tender carrots, and zucchini — all brought together with a warm spice blend of turmeric, ginger, and Ceylon cinnamon that smells incredible as it hits the pan. A splash of apple cider vinegar at the end brightens everything up, and a handful of wilted baby spinach sneaks in some greens without making it feel like a health lecture. For anyone navigating a gelatin-free lifestyle, breakfast can be surprisingly tricky — many packaged sausages, seasoning blends, and even some canned goods sneak in hidden animal-derived binders or thickeners. This hash sidesteps all of that by building its flavor entirely from whole vegetables, ground pork, and spices you can easily verify at home. Coconut oil does the heavy lifting as the cooking fat, keeping everything clean and simple from start to finish. The result is a deeply satisfying, one-pan meal that tastes like it took way more effort than it actually did — and it's just as good reheated the next day if you're lucky enough to have leftovers.
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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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