Lactose Free Sweet Potato Breakfast Hash
This hearty breakfast hash is the kind of morning meal that actually keeps you full — savory ground pork, golden sweet potato cubes, and a colorful mix of carrots, zucchini, and wilted spinach all cooked together in one skillet. Coconut oil does the heavy lifting here, giving everything a beautiful sear without a drop of butter or dairy in sight, which means it's naturally easy on sensitive stomachs. The warm spice blend of turmeric, ginger, and Ceylon cinnamon adds serious depth without making it feel like dessert — it's cozy and complex in the best way. A splash of apple cider vinegar at the end brightens the whole pan and ties all those earthy flavors together. Everything comes together in a single skillet, so cleanup is minimal and the whole process feels approachable even on a groggy weekday morning. Finish it with a handful of fresh parsley and you've got a plate 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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