Gluten 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 morning meal that actually keeps you full — savory ground pork, caramelized sweet potato cubes, and a colorful mix of carrots, zucchini, and wilted spinach all cooked together in one pan. The warm spice blend of turmeric, ginger, and Ceylon cinnamon gives it a subtle depth that feels anything but boring, and a splash of apple cider vinegar at the end ties everything together with a bright, balancing note. Every single ingredient here is naturally free of gluten, so there's no need to swap anything out or hunt down specialty products — it's just real, whole food cooked simply. Coconut oil does the heavy lifting for the sauté, helping those sweet potato edges go beautifully golden before the rest of the hash comes together. It's a great option for anyone who's tired of scanning labels on packaged breakfast foods and just wants something satisfying made from scratch. Leftovers reheat well in the same skillet, making it a smart choice for meal-prepping a few days of easy mornings.

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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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