Macadamia Free Sweet Potato Breakfast Hash
Mornings get a serious upgrade when you've got a skillet full of golden sweet potatoes, savory ground pork, and a rainbow of vegetables hitting the table. The combination of turmeric, ginger, and Ceylon cinnamon gives the whole dish a warm, aromatic depth that makes it feel anything but ordinary. Coconut oil does double duty here — it gets the sweet potato cubes beautifully caramelized and carries all those spices into every bite. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy. Baby spinach folds in at the last minute, wilting just enough to add color and nutrition without turning mushy. This is the kind of one-pan breakfast that keeps you full and satisfied well into the afternoon, with zero need to scan labels for unwanted tree nuts or worry about cross-contact from specialty nut ingredients.
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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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