Hazelnut Free Sweet Potato Breakfast Hash
This hearty skillet breakfast is the kind of meal that makes you genuinely excited to get out of bed in the morning. Sweet potato cubes are crisped in coconut oil until golden at the edges, then reunited with savory ground pork, tender carrots, zucchini, and a handful of wilted baby spinach for a hash that's colorful, filling, and deeply satisfying. The warm spice blend of turmeric, ginger, and Ceylon cinnamon gives the whole dish an aromatic depth that feels anything but ordinary for a morning meal. A splash of apple cider vinegar at the end brightens everything up and ties the flavors together beautifully. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden nut oils sneaking into your morning routine. It's a one-pan situation that comes together in stages but doesn't demand much from you — just a wooden spoon and a little patience while those sweet potatoes get their golden edges. Finish it with a scatter 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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