Breakfast Root Veggie Hash

Sometimes breakfast doesn’t need to be sweet!

And often when we go for a savoury option, eggs are involved. I love eggs as much as the next person, but do yourself a favour and give this breakfast hash a try for a different take on the first meal of the day.

The root veggies actually do give a bit of a sweetness to the hash, and as a bonus you’re ticking off a serving (if not more) of your 5-a-day right away!

The original recipe isn’t quite FODMAP-friendly, but if you refer to the notes below the recipe you’ll see some easy swaps to ensure it’s low-FODMAP if you need it to be.

Breakfast Root Veggie Hash

Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast, Main Course
Servings 2 servings


  • 1 sweet potato small, diced
  • 1 parsnip diced
  • 1 beet large, diced
  • 1 onion small, diced
  • 2 garlic cloves minced
  • 500 g ground pork
  • 100 g spinach
  • 2 tbsp olive oil
  • 2 tsp turmeric
  • salt & pepper to taste
  • ½ avocado garnish


  • Warm the olive oil in a large frying pan over medium heat.
  • Add in the sweet potato, parsnip, beet, onion, and garlic. Season with salt, pepper, and turmeric. Cook for roughly 10 minutes.
  • Add in the ground pork and continue cooking for about 10 minutes, breaking apart the ground meat as you go until it is browned and cooked through.
  • Stir in the spinach and cook an additional 3-4 minutes until spinach is wilted.
  • Garnish with avocado.


Make this FODMAP-friendly!
  • Skip the beet (you can add in more parsnip).
  • Replace the onion with chopped leeks (green part only).
  • Remove the garlic cloves and use garlic-infused olive oil instead of regular olive oil.
  • Limit the avocado to ⅛ of an avocado per serving.
Keyword Dairy Free, Gluten Free, Paleo, Vegetables

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