Apple-Sage Pork Breakfast Skillet

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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.

Looking for more skillet inspiration? Check out my Create Your Own Breakfast Skillet article, or my Moroccan or Pork Pesto skillet recipes.

4.8 from 5 reviews
Apple-Sage Pork Breakfast Skillet
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 2 tbsp coconut oil
  • ½ white onion, diced
  • 1 medium white sweet potato, diced (about 2 cups)
  • 1 green apple, diced
  • 1 cup mushrooms, diced
  • 2 tbsp fresh sage, minced
  • ½ tsp sea salt
  • 1 lb pastured ground pork
  • 1 tsp apple cider vinegar
  • Green onions, thinly sliced, for garnish
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the apple and vegetable mixture back to the pan and add the vinegar. Stir to combine and turn off the heat.
  6. Serve garnished with green onions.

 

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

15 comments

  • Donna Rose says

    I just signed up for your newsletter and am very excited! Your BLOG is fantastic and the best I have seen. I am gushing because I am so ready to find real solutions to my many health issues. Thank You.

    • Mickey Trescott says

      Thanks for being here Donna! Wishing you luck!

  • Jacinta Keeble says

    I love savoury, nourishing food for breakfast! Sounds tasty – salty and sweet.

  • Crystal says

    Brand new to AIP, this is the first recipe i am trying….DELICIOUS! thank you

    !

  • Taryn says

    Started AIP yesterday, my doctor recommended your cookbook. Started today off with this gem. Different than what im used to but i like it. Way to start me off right!

    • Mickey Trescott says

      Happy to know your doctor sent you our way, Taryn! Good luck!

  • Jody says

    Great recipe! Enjoying it right now. But what do you do with the apple cider? It’s listed in the ingredients but doesn’t show up in the instructions.

    • Mickey Trescott says

      Hi Jody! Do you mean the apple cider vinegar? See step 5, where it is added to the pan!

      • Jody says

        Ahhh! Got it! I totally missed it before! Thanks!

        If you don’t mind me saying, I love your recipes but I wish you would say whether each one freezes well. I’m cooking for one so it would be helpful to know. Thanks!

  • Liz says

    This looks so tasty. I’m wondering if you could answer a question. I have never been a big fan of sweet potatoes or squash of any kind for that matter. I have seen lots of talk about white sweet potatoes being less sweet but I cannot find out which varieties specifically. At the different natural food stores they usually have several different types of sweet potatoes. Would Hannah’s be considered a white sweet potato? Could you tell me some other varieties (or of squash) that might be good to try? Specifically, I’ve never really cared for the sweetness or really smooshy foods.
    Thank you so much for your help. Your site has been soooooo extremely helpful for me!
    Liz

    • Mickey Trescott says

      Hey Liz! Yes, hannah sweet potatoes are starchy and white. Unfortunately they can vary in their sweetness – but I would recommend trying them to see what you think. You could also replace with parsnip or turnip, which are both significantly less sweet. Good luck!

  • Emily says

    I just tried this today with a few modifications based on my food preferences (no sauce, no mushrooms, normal sweet potatoes and added nitrate free bacon). It was phenomenal! Even my picky bf ate it. I’m now thinking of making a turkey version but with cranberries included. Thank you for the wonderful recipe!

    • Mickey Trescott says

      So glad you made it work for you Emily!

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