Mornings just got a serious upgrade with this hearty, colorful skillet packed with sweet potatoes, ground pork, and a lineup of fresh vegetables. The warm spices — turmeric, ginger, and Ceylon cinnamon — give it a deeply savory, slightly earthy flavor that feels anything but boring at breakfast. Avoiding nightshades can make a lot of classic hash recipes feel off-limits, since tomatoes and peppers show up everywhere, but this one leans entirely on roots, alliums, and greens for its bold, satisfying character. Sweet potato cubes get golden and caramelized in coconut oil before being folded back in with the pork, carrots, zucchini, and wilted spinach, so every bite has great texture and substance. A splash of apple cider vinegar at the end brightens the whole dish and ties the flavors together in a way that feels surprisingly restaurant-worthy. It comes together in a single skillet, which means less cleanup and more time actually enjoying your morning. Finish it with a handful of fresh parsley and you have a plate that looks as good as it tastes.
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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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