This savory breakfast hash is the kind of morning meal that actually keeps you full — sweet potatoes, ground pork, and a colorful lineup of vegetables all coming together in one satisfying skillet. The warm spices — turmeric, ginger, and Ceylon cinnamon — give it a subtle, aromatic depth that feels anything but ordinary for a weekday breakfast. Every single ingredient here is naturally free of oats, so there's no need to scrutinize labels or worry about hidden grain fillers that sometimes sneak into seasoning blends or processed breakfast meats. Coconut oil gets the sweet potato cubes beautifully golden at the edges, while a splash of apple cider vinegar at the end brightens the whole dish and ties the flavors together. Baby spinach wilts right into the hash in the final minutes, adding color and nutrition without any extra effort. It's a genuinely hearty, whole-food breakfast that works just as well for a lazy weekend brunch as it does for meal-prepped mornings during the week.
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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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