Prep everything first: peel and dice sweet potatoes into 1/2-inch cubes, mince the ginger, thinly slice the scallions (separate whites and greens), and dice the red pepper. Having mise en place speeds the cook and ensures accurate timing so the potatoes and pork finish together.

Par-cook the sweet potatoes: put the diced sweet potatoes in a microwave-safe bowl with a tablespoon of water and cover; microwave on high for 3-4 minutes until slightly tender but not falling apart. This step shortens skillet time and ensures the potatoes get crisp edges without overcooking the pork.

Heat an extra-large nonstick or heavy-bottomed skillet over medium-high heat until hot. Add the avocado oil and swirl to coat. A hot pan and a high-smoke-point oil ensure quick searing and caramelization rather than steaming.

Add the par-cooked sweet potatoes in a single layer and let them sit, undisturbed, for 3–4 minutes to develop a golden crust. Resist stirring during this time — browning creates flavor (Maillard reaction) and texture contrast in the finished hash.

Toss the sweet potatoes and continue to cook, flipping pieces so several sides get golden — another 2–3 minutes. Transfer the browned potatoes to a bowl and set aside. Keeping them separate prevents overcooking while you brown the pork.

In the same skillet, add the ground pork, breaking it up with a spatula. Scatter the minced ginger and the white parts of the scallions over the meat. Let the pork sit for 2–3 minutes before stirring to allow browning — caramelized bits add savory depth that will flavor the whole dish.

Stir and continue to cook the pork until it's evenly browned and no longer pink, about 4–5 minutes total. Season lightly with salt and a few grinds of black pepper. Browning the pork concentrates flavor and creates sticky fond that helps build the glaze when you add the coconut aminos.

Add the diced red bell pepper and the par-cooked sweet potatoes back to the pan. Toss gently to combine and let everything cook together for 2 minutes so the flavors start to marry and the peppers soften slightly.

Pour in the coconut aminos and stir, scraping up any browned bits from the bottom of the pan. Cook 1–2 minutes until the sauce reduces slightly and coats the pork and potatoes — this step adds umami and a glossy finish without overpowering the ingredients.

Taste and adjust seasoning with salt and pepper. If you want more brightness, squeeze a little lime now (but reserve most lime wedges for serving). Finishing with acid balances the rich pork and sweet potato.

Turn off the heat, fold in the green parts of the scallions and most of the chopped cilantro (reserve some for garnish). Rest the hash in the pan for 1 minute so residual heat softens the scallions without wilting them completely.

Serve the hash hot, garnished with remaining cilantro and lime wedges on the side. Offer extra coconut aminos or a drizzle of sesame oil at the table for guests who want more seasoning. The contrast between the crisp potatoes, tender pork, bright herbs and tart lime makes this dish feel finished and restaurant-ready.