Apple Sage Pork Breakfast Skillet

Yield: 3-4 servings

1 tbsp coconut oil

1/2 onion, diced

1 white sweet potato, diced (about 2 cups)

1 green apple, diced

1 cup mushrooms, diced

2 tbsp fresh sage, minced

1 lb ground pork

1 tsp apple cider vinegar

salt and pepper, to taste

green onions, thinly sliced

1. Heat the coconut oil in a heavy-bottomed skillet over medium-high heat. When the pan is hot, add the onion and cook, stirring, for two minutes or until very lightly browned.

2. Reduce heat to medium 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.

4. Add the mushrooms, sage, and salt and pepper, and cook another 3 minutes, or until the sweet potatoes are just soft. Transfer to a medium bowl, and set aside.

5. In the same skillet, add the ground pork. Cook over medium heat until lightly browned and cooked through, stirring occasionally, about 10 minutes.

6. Add the vegetable mixture back to the pan and add the vinegar. Stir to combine and turn off the heat.

7. Serve garnished with green onions.

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