This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!

 

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.

Apple-Sage Pork Breakfast Skillet

 

  • 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
  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.

3.5.3229

 

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.

Categories: Diet

Leave a Reply

Your email address will not be published. Required fields are marked *