Pregnancy Friendly Sweet Potato Breakfast Hash
This hearty skillet dish is the kind of breakfast that actually keeps you full and energized, which matters a lot when your body is working overtime. Sweet potatoes bring a natural sweetness and a solid dose of folate and vitamin A, while ground pork adds satisfying protein — both genuinely useful nutrients during pregnancy. The carrots, zucchini, and baby spinach fold in extra iron and fiber without making this feel like a chore to eat. Turmeric, ginger, and Ceylon cinnamon give the whole thing a warm, aromatic depth that makes it taste far more indulgent than it is. Everything is cooked through properly — the pork reaches a safe internal temperature and the vegetables are tender — so there's no guesswork about food safety. A splash of apple cider vinegar at the end brightens all those earthy flavors and ties the hash together beautifully. It comes together in one skillet, which means less cleanup and more time doing literally anything else.
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!