Rob Howe’s Pork Sweet Potato Hash – (Whole 30)

Hey everyone, Rob Howe here from Diabetics Doing Things and this is my ultimate staple: Pork Sweet Potato Hash. The dish is Whole30 approved, but doesn’t have any vegetables in it (aside from the sweet potato), so I try to make sure I have asparagus or a cabbage slaw or something as a side.

Check out Rob on Pancreas Pals here.


Pic courtesy of Rob himself. Much talent, v diabetic.
1.5 large (or 2 small) sweet potatoes
1lb Trader Joes Ground Pork
1tbsp Coconut Oil
1 tsp Tony’s Seasoning
Chop, slice or spiral the sweet potatoes. I like to use the spiralizer because it makes nice noodles out of the sweet potato, which I can then chop into smaller pieces for the hash. If you chop the potato it will be a little larger and your hash will take longer to cook.
Put 1 tbsp of coconut oil into a skillet and turn to medium-high and cook for 7-10 minutes or until the sweet potatoes are cooked all the way through. They will usually be damp on top and crispy on the bottom.
Create space in the center of the pan then place the 1lb of pork into the saucepan. Use a spatula to break down the pork and chop it into small pieces. Once the pork has started to cook, mix it into the sweet potatoes.
Keep the mixture on medium-high heat until all the pink is cooked out of the pork. Season to your liking with Tony’s for a little spicy flavor. Cover the hash and cook on low for 15 minutes, to ensure the sweet potatoes are cooked all the way through.
Depending on the size of the portions, this usually makes 3-5 meals for me. It’s a great way to have a hearty, whole30 compliant carb meal with healthy fats. I usually have this for lunch during the week.
I also make a variation of this hash where I mix in Trader Joe’s Cruciferious Crunch between the last two steps. That way there are some greens in the mix. This is a super easy, healthy meal that you don’t have to be an iron chef contestant to make and it will last 3-4 days in the fridge. Great for health conscious dudes (and dudettes)!

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