Warm, savory, and packed with color, this skillet hash is the kind of breakfast that makes you actually want to get out of bed. Sweet potato cubes are crisped in coconut oil until golden at the edges, then reunited with seasoned ground pork, tender carrots, zucchini, and wilted baby spinach for a one-pan meal that feels genuinely satisfying. The spice blend — turmeric, ginger, and Ceylon cinnamon — adds depth and warmth without leaning on any of the iodine-heavy ingredients that make so many breakfast dishes tricky to navigate. Every component here is a whole, unprocessed food, which is exactly what you want when you're keeping a close eye on iodine intake and can't always trust packaged or restaurant options. A splash of apple cider vinegar at the end ties everything together with a subtle brightness that cuts through the richness of the pork. Fresh parsley on top is optional but highly recommended — it adds a pop of green and a clean, herby finish. This is the kind of recipe you'll come back to on repeat, not because you have to, but because it's just really good.
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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.
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