Gut Friendly Sweet Potato Breakfast Hash
Mornings just got a serious upgrade with this hearty, colorful skillet packed with ground pork, sweet potatoes, and a lineup of vegetables that would make any nutritionist nod in approval. The combination of turmeric, ginger, and Ceylon cinnamon isn't just there for warmth and depth — these are ingredients long associated with supporting a happy, settled digestive system. Apple cider vinegar gets stirred in at the end to brighten everything up and add a gentle tang that ties the whole dish together. Baby spinach wilts right into the hash in the final minutes, so you're getting greens without any extra effort or a separate side. Coconut oil keeps the cooking process clean and dairy-free, which matters when you're trying to avoid ingredients that can be hard on sensitive stomachs. Every component here is whole, recognizable, and cooked from scratch — no mystery sauces, no processed fillers, just real food that happens to taste incredibly satisfying. Finish it with a handful of fresh parsley and you've got a breakfast that looks as good as it makes you feel.
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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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