Sesame Free Sweet Potato Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

4.6

(3)

Mornings get a serious upgrade when sweet potatoes, ground pork, and a handful of colorful vegetables come together in one sizzling skillet. The sweet potatoes get a proper sear until their edges turn golden, while warm spices like turmeric, ginger, and Ceylon cinnamon layer in a cozy, aromatic depth that makes this feel anything but ordinary. Carrots and zucchini add texture and freshness, and a handful of baby spinach wilted in at the end sneaks in some greens without anyone complaining. A splash of apple cider vinegar right before serving brightens everything up and ties all those savory, earthy flavors together beautifully. For anyone navigating sesame sensitivities, breakfast can be a surprisingly tricky meal — tahini, sesame oil, and hidden sesame seeds show up in a lot of packaged morning foods and spice blends. This hash sidesteps all of that entirely, built from whole vegetables, ground pork, and pantry spices that are easy to verify and completely free of sesame in any form. Coconut oil handles the cooking duties and adds a subtle richness without any cross-contact concerns. Finish it with a scatter of fresh parsley and you have a hearty, satisfying plate that works just as well for a weekend brunch as it does for a quick weekday meal prep situation.

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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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