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Breakfast Root Veggie Hash
Print Recipe
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Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Course
Breakfast, Main Course
Servings
2
servings
Ingredients
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
Instructions
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.
Notes
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