Warm, savory, and loaded with color, this skillet hash is the kind of breakfast that actually keeps you full and satisfied well into the afternoon. Sweet potato cubes get golden and caramelized before joining seasoned ground pork, tender carrots, zucchini, and a handful of wilted spinach — all in one pan. The spice blend of turmeric, ginger, and Ceylon cinnamon gives the whole thing a subtly warming, almost exotic 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. For anyone navigating a legume-free lifestyle, breakfast can sometimes feel like the trickiest meal to get right, but every single ingredient here is naturally free of beans, lentils, peas, and soy — no substitutions needed. Coconut oil handles the cooking duties, so there's no sneaky legume-derived oil to worry about either. This is the kind of nourishing, whole-food breakfast you'll want to make on repeat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
