Fish Free Sweet Potato Hash with Sausage & Herbs
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Learn more āIngredients
4 servings
- 1 lb ground pork sausage, uncured, no added spices sugar or sugar
Chef's tipUse the same amount. Pick the form that matches the recipe - ground-style if the sausage is crumbled, links if it stays whole. - 2 tbsp coconut oil, divided
- 1 Ā½ lb sweet potatoes (about 2 medium), peeled and cut into Ā½-inch cubes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 tsp ground turmeric
- Ā½ tsp ground ginger
- Ā½ 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 6ā8 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 4ā5 minutes, until the undersides are golden and beginning to caramelize. Stir and continue cooking, stirring every 2ā3 minutes, until the cubes are tender when pierced with a fork and golden on most sides, about 10ā12 minutes total.
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