Turkey Free Sweet Potato Breakfast Hash
Mornings just got a serious upgrade with this hearty, colorful skillet packed with ground pork, sweet potatoes, and a lineup of fresh vegetables that makes it feel like a full meal from the very first bite. The sweet potatoes get properly golden and caramelized before anything else hits the pan, which means you're building real depth of flavor right from the start. Turmeric, ginger, and Ceylon cinnamon give the whole thing a warm, aromatic backbone that smells incredible as it cooks — the kind of thing that gets everyone out of bed without being asked. A splash of apple cider vinegar at the end brightens everything up and keeps the richness of the pork in check. Baby spinach folds in at the last minute, wilting just enough to add color and nutrition without going soggy. For anyone navigating a turkey-free lifestyle, breakfast can sometimes feel like the trickiest meal to navigate since so many sausages and seasoned meats sneak it in — but ground pork keeps things simple and completely on-side. This is the kind of one-pan hash you'll want on rotation all week long.
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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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