MSG Free Sweet Potato Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

4.6

(3)

This skillet hash is the kind of breakfast that actually keeps you full — savory ground pork, caramelized sweet potato cubes, and a colorful mix of carrots, zucchini, and wilted spinach all cooked together in one pan. The warm spices — turmeric, ginger, and Ceylon cinnamon — give it a deeply aromatic quality that feels almost exotic for a weekday morning. A splash of apple cider vinegar at the end ties everything together with a subtle brightness that cuts through the richness of the pork. For anyone avoiding monosodium glutamate, this recipe is a genuinely satisfying find because every bit of flavor comes from whole vegetables, fresh aromatics, and spices — no seasoning packets, no processed shortcuts, nothing hidden. Coconut oil handles the cooking duties beautifully and adds a faint richness without competing with the other flavors. It's a one-pan situation that comes together in stages, so each ingredient gets its moment to develop real color and texture rather than just steaming together in a pile. 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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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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