Xanthan Gum Free Sweet Potato Breakfast Hash
Savory, colorful, and packed with real-food ingredients, this skillet hash is the kind of breakfast that actually keeps you full until lunch. Sweet potato cubes get golden and caramelized in coconut oil before joining seasoned ground pork, tender carrots, zucchini, and a handful of wilted baby spinach — all in one pan. The warm spice blend of turmeric, ginger, and Ceylon cinnamon gives the whole thing a gently aromatic depth that feels anything but ordinary for a morning meal. A splash of apple cider vinegar at the end brightens everything up and ties the flavors together beautifully. For anyone navigating a diet that avoids xanthan gum, this recipe is a natural fit — every single ingredient is a whole food with zero need for stabilizers or thickeners of any kind. No packaged sauces, no processed shortcuts, nothing hiding on a label. It's the kind of cooking that's straightforward by design, which means you can focus entirely on getting that perfect sear on the sweet potatoes and not on decoding an ingredient list. Finish it with a scatter of fresh parsley and you've got a hearty, satisfying plate 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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