Start by heating a 12 inch cast iron skillet or large skillet at medium high heat with a generous portion of olive oil.

While the skillet is heating up, chop your onion into bite sized pieces and add them to the skillet.

Next, take your green onions and chop them and add them to the skillet with the onions.

While the onions cook, start to chop your sweet potatoes adding them to the skillet as you chop them.

You do not need to peel your potatoes.

Start first by chopping your orange sweet potatoes and adding them to the skillet and next chopping the white sweet potatoes and adding them to the skillet.

Add additional olive oil to cover the potatoes and cook the onions and potatoes for about 7 minutes stirring occasionally.

Do not over stir or the hash may not brown properly.

While the potatoes are cooking, chop the zucchini.

Once the potatoes have cooked for 7 minutes, add in the zucchini and the seasonings and herbs.

Cook for another 12-14 minutes stirring occasionally but not over stirring.

The potatoes should be cooked through and browned, and the zucchini should be soft when it is time to add in the spinach.

Finally add in the spinach and cook for another 2 minutes until the spinach is soft and cooked through.

Serve your hash immediately on its own, with a side of meat, or avocado.

You can also save this autoimmune diet breakfast for later by storing it in the refrigerator in an airtight container for up to 5 days.