Mornings get a serious upgrade when sweet potato, ground pork, and a handful of colorful vegetables come together in one sizzling skillet. The sweet potatoes are cooked until their edges turn golden and caramelized, giving you that satisfying contrast of crispy and tender in every bite. Ground turmeric, ginger, and Ceylon cinnamon layer in a warm, aromatic depth that makes this feel far more special than your average breakfast scramble. For anyone navigating a seeds-free lifestyle, this kind of hearty morning meal can be surprisingly hard to find — so many spice blends, sausages, and packaged hash mixes sneak in sesame, poppy, or other seeds without much fanfare. Here, every ingredient is straightforward and easy to verify, from the coconut oil down to the apple cider vinegar that brightens the whole pan at the end. Baby spinach wilts right into the hash in the final minutes, adding color and nutrition without any extra effort. It's a complete, filling plate that works just as well for a weekend brunch as it does for a quick weekday meal prep situation.
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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.
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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