Sweet Potato Breakfast Hash

Servings: 2

Prep Time: 5 minutes

Cook Time: 15 minutes

This hearty, egg-free breakfast is quick and easy to make, made from whole food ingredients, and is sure to keep you full until lunch time!


4 to 6 leaves of swiss chard, including stalks

1 tablespoon coconut oil

1 large sweet potato, peeled and diced (about 2 1/2 cups)

1 small yellow onion, diced (about 1/2 cup)

8 ounces ground turkey (*use free-range or pasture-raised turkey)

1 teaspoon pink Himalayan salt or sea salt

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon dried thyme

1/2 teaspoon ground mustard

1 teaspoon nutritional yeast

1 to 2 tablespoons filtered water

1/4 cup chopped raw cashews

1 teaspoon lemon juice

1 tablespoon chopped fresh parsley


  1. Chop the swiss chard stems and place in a small bowl. Chop the swiss chard leaves and place in another small bowl.
  2. In a large frying pan over medium heat, add the coconut oil.  Once heated, add the sweet potato and onion. Cook for 2 minutes.  Add the ground turkey, chopped chard stalks (not leaves), salt, cumin, turmeric, thyme, mustard, and nutritional yeast.  Cook for 2 minutes, mixing well with a wooden spatula. Add the water and cover with a lid to help soften the sweet potato.
  3. After about 5 minutes remove the lid, add the cashews and chard leaves.  Continue to cook for another 2 to 4 minutes or until the sweet potatoes and turkey are cooked.  Remove from the heat.
  4. Toss the hash with the lemon juice and mix well. Divide on to two plates and garnish with the chopped parsley.

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