Pistachio Free Sweet Potato Breakfast Hash
Warm, savory, and packed with color, 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 handful of wilted baby spinach — all in one pan. The combination of turmeric, ginger, and Ceylon cinnamon gives the whole thing a gently spiced, almost aromatic depth that feels way more exciting than your average morning scramble. A splash of apple cider vinegar at the end ties everything together with just enough brightness to cut through the richness of the pork. Every ingredient here is straightforward and whole-food, so there's no need to squint at labels or worry about hidden nut-based additives sneaking into your morning meal. It's naturally free of tree nut concerns without any substitutions or workarounds — just real, simple ingredients doing exactly what they're supposed to do. 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!