Shellfish Free Sweet Potato Breakfast Hash
This hearty skillet breakfast is the kind of morning meal that actually keeps you full — sweet, savory, and loaded with real vegetables from the very first bite. Ground pork gets broken down into crispy, flavorful crumbles alongside golden sweet potato cubes, tender carrots, zucchini, and a handful of wilted baby spinach, all brought together with warm spices like turmeric, ginger, and Ceylon cinnamon. The apple cider vinegar at the end is a small but brilliant move — it cuts through the richness and ties every element together. Coconut oil does the heavy lifting in the pan, giving the sweet potatoes those irresistible caramelized edges without any dairy in sight. For anyone navigating shellfish concerns, this dish is a genuinely satisfying option because every single ingredient is straightforward and easy to verify — no mystery sauces, no seafood-adjacent seasonings, no reason to second-guess your plate. It works just as well for a weekend brunch as it does for a weekday meal-prep situation, since the flavors only deepen as it sits. Finish it with a scatter of fresh parsley and you've got something that looks as good as it tastes.
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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.
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