Paleo Sweet Potato Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

4.6

(3)

This hearty one-pan breakfast is the kind of meal that makes waking up early feel completely worth it. Ground pork gets cooked down with sweet potato, carrot, zucchini, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon — it's savory, slightly sweet, and deeply satisfying in a way that keeps you full for hours. A splash of apple cider vinegar at the end brightens everything up and ties the flavors together beautifully. Every single ingredient here is whole-food and grain-free, so there's no need to scan labels or swap anything out — it just works as written. Coconut oil handles all the cooking fat duties, giving the sweet potato cubes those irresistible golden edges before they get folded back into the skillet with wilted baby spinach. It's the kind of nourishing, colorful hash that feels indulgent without straying from clean eating principles, and it comes together in a single pan for easy cleanup.

About Fig

Fig 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!