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Here is another breakfast skillet to add to your morning or batch-cooking routine. I’ve used white-fleshed sweet potatoes here, along with two classic pork flavors: apple and sage. I prefer the white-fleshed sweets because they tend to be a little starchier and less sweet, but if you can only get your hands on the orange types, or even yams, this recipe will work just fine with them.
- Place the coconut oil in the bottom of a heavy-bottomed skillet on medium-high heat. When the fat has melted and the pan is hot, add the onion and cook, stirring, for two minutes or until very lightly browned.
- Turn down to medium heat and add the sweet potato. Cook for 4 minutes, stirring, adding additional coconut oil if the mixture dries out and begins to stick.
- Add the apple, and cook for another 3 minutes, stirring occasionally. Add the mushrooms, sage, and sea salt next, and cook another 3 minutes, or until the sweet potatoes are just soft. Turn off the heat, transfer to a medium sized bowl, and set aside.
- In the same skillet you used for the vegetables, add the ground pork. Turn the stove on to medium heat, break up all of the meat, and cook until no longer pink and lightly browned, stirring occasionally. This should take about 10 minutes depending on the heat and pan used.
- Add the apple and vegetable mixture back to the pan and add the vinegar. Stir to combine and turn off the heat.
- Serve garnished with green onions.