Soy Free Sweet Potato Breakfast Hash
This hearty morning skillet is the kind of breakfast that actually keeps you full — savory ground pork, caramelized sweet potato cubes, and a colorful mix of carrots, zucchini, and wilted spinach all cooked together in one pan. The warm spice blend of turmeric, ginger, and Ceylon cinnamon gives the whole dish a subtle, aromatic depth that feels anything but ordinary for a weekday morning. Coconut oil does the heavy lifting here, lending a light richness without any of the hidden additives that can sneak into store-bought breakfast products. A splash of apple cider vinegar at the end brightens everything up and ties the flavors together beautifully. For anyone navigating soy sensitivities, every single ingredient in this recipe is naturally free of soy — no swaps, no substitutions needed, just clean whole foods from start to finish. The technique is straightforward: let the sweet potatoes get golden and a little crispy before building the rest of the hash around them, and you'll be rewarded with great texture in every bite. It's the kind of recipe you'll find yourself making on repeat, especially on mornings when you want something nourishing that doesn't feel like a compromise.
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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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