AIP Friendly Sweet Potato Hash with Sausage & Herbs
This hearty one-pan hash is the kind of meal that makes a clean, elimination-style way of eating feel genuinely exciting rather than restrictive. Caramelized sweet potato cubes, savory uncured pork sausage, and a colorful mix of carrots, zucchini, and onion all come together in a cast iron skillet with warming turmeric and ginger — no nightshades, no eggs, no grains in sight. A splash of apple cider vinegar at the end brightens everything up and ties the flavors together in a way that feels almost chef-y for a weeknight dinner. The technique matters here: letting the sweet potatoes sit undisturbed in the pan builds those golden, caramelized edges that make each bite satisfying rather than just wholesome. Fresh parsley, thyme, and optional chives finish the dish with a pop of color and herby freshness that store-bought hash simply cannot replicate. It serves four, so it's just as practical for meal prep as it is for feeding a hungry table. Whether you're deep in an elimination phase or just cooking clean, this skillet delivers real comfort without compromise.
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Learn more →Ingredients
4 servings
- 1 lb ground pork sausage, uncured, no added spices sugar or sugar
- 2 tbsp coconut oil, divided
- 1 ½ lb sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp fine sea salt, plus more to taste
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Heat 1 tbsp of the coconut oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the ground pork sausage and cook, breaking it into small crumbles with a wooden spoon, until browned throughout with no pink remaining, about 6–8 minutes. Transfer the sausage to a plate and set aside, leaving any rendered fat in the skillet.
- 2
Add the remaining 1 tbsp coconut oil to the skillet. Add the sweet potato cubes in a single layer and cook undisturbed over medium-high heat for 4–5 minutes, until the undersides are golden and beginning to caramelize. Stir and continue cooking, stirring every 2–3 minutes, until the cubes are tender when pierced with a fork and golden on most sides, about 10–12 minutes total.
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