Nutmeg Free Sweet Potato Breakfast Hash
This hearty skillet breakfast is the kind of meal that makes you genuinely excited to get out of bed in the morning. Caramelized sweet potato cubes, savory ground pork, and a colorful mix of carrots, zucchini, and wilted spinach come together in one pan for something that feels both nourishing and deeply satisfying. The warm spice blend — turmeric, ginger, and Ceylon cinnamon — gives the whole dish a fragrant, golden glow without leaning on any of the usual pre-mixed seasoning blends that can sneak in unwanted ingredients. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy. For anyone navigating spice sensitivities, this recipe is built entirely from whole, individually chosen ingredients, so you know exactly what's going into the pan. It comes together in one skillet, which means less cleanup and more time actually enjoying your morning. Finish it with a handful of fresh parsley and you've got a breakfast that looks as good as it tastes.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!