Pecan Free Sweet Potato Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

4.6

(3)

Savory, warming, and packed with vegetables, this skillet hash is the kind of breakfast that actually keeps you full until lunch. Sweet potato cubes get golden and caramelized before joining seasoned ground pork, tender carrots, zucchini, and a generous handful of baby spinach — all brought together with turmeric, ginger, and Ceylon cinnamon for a flavor that feels both cozy and a little unexpected. The apple cider vinegar at the end brightens everything up and ties the whole pan together beautifully. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about what might be hiding in a spice blend or pre-made seasoning mix. Coconut oil does the heavy lifting in the pan, giving the sweet potatoes that irresistible crispy edge without any fuss. This is a one-skillet situation, which means minimal cleanup and maximum flavor — a serious win on a busy morning. Finish it with a scatter of fresh parsley and you've got a breakfast that looks as good as it tastes.

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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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