High Fructose Corn Syrup Free Sweet Potato Breakfast Hash
This savory breakfast hash is the kind of morning meal that actually keeps you full — packed with ground pork, sweet potato, and a colorful lineup of vegetables that make it feel more like a celebration than a weekday breakfast. Every ingredient here is whole and recognizable, which means you can skip the label-reading anxiety that comes with packaged breakfast foods loaded with sneaky sweeteners. The warm spice blend of turmeric, ginger, and Ceylon cinnamon gives the dish a deeply aromatic quality without leaning sweet, and a splash of apple cider vinegar at the end brightens everything up beautifully. Sweet potatoes get their own dedicated sear in coconut oil first, so they develop golden, caramelized edges rather than turning soft and steamy — a small step that makes a big difference in texture. Carrots, zucchini, and baby spinach round out the pan with color and nutrition, making this a genuinely complete one-skillet meal. It comes together in a single skillet with straightforward technique, so even on a slow morning you can pull off something that tastes like you really tried.
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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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