Seed Oil Free Sweet Potato Breakfast Hash
Mornings get a serious upgrade when sweet potatoes, ground pork, and a warm blend of turmeric, ginger, and Ceylon cinnamon all land in the same skillet. Every ingredient here is cooked in coconut oil, which means there's no canola, soybean, or sunflower oil anywhere in the pan — just a clean, stable fat that handles the heat beautifully. The sweet potatoes get a proper sear until their edges turn golden, while the pork breaks down into savory, well-seasoned crumbles that tie everything together. Carrots and zucchini add color and a little bite, and a splash of apple cider vinegar at the end brightens the whole dish in a way that makes it taste like way more effort than it actually is. Baby spinach folds in at the last minute, wilting just enough to add some greens without going soggy. It's a genuinely satisfying one-pan breakfast that keeps you full and doesn't rely on anything processed or inflammatory to get there.
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!