Paraben 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. Sweet potato cubes are crisped in coconut oil until golden at the edges, then reunited with savory ground pork, tender carrots, zucchini, and a handful of wilted baby spinach for a one-pan situation that feels both nourishing and deeply satisfying. The warm spice blend of turmeric, ginger, and Ceylon cinnamon gives the whole thing an aromatic depth that smells incredible as it cooks. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy. For anyone navigating paraben concerns, packaged breakfast foods and seasoning blends can be a minefield of preservatives and additives — this recipe sidesteps all of that by relying entirely on whole vegetables, fresh aromatics, and spices you can source and vet yourself. Every ingredient here is straightforward and recognizable, which makes it easy to feel confident about what's actually going into your pan. Coconut oil handles the cooking duties cleanly, and there's nothing processed hiding in the ingredient list. Finish it with a scatter of fresh parsley and you've got a colorful, filling plate that works just as well for a weekend brunch as it does for weekday meal prep.
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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.
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