Low Sugar Sweet Potato & Sausage Breakfast Hash
Breakfast hash is one of those deeply satisfying one-pan meals that somehow manages to feel both hearty and wholesome at the same time. This version layers spiced ground pork with sweet potato, carrot, zucchini, and onion for a colorful skillet that's genuinely filling without leaning on any sweeteners whatsoever — the natural sugars in the sweet potato and caramelized vegetables do all the heavy lifting. Sage, thyme, turmeric, and ginger season the pork beautifully, giving every bite a warm, savory depth that makes this feel far more special than your average morning scramble. The technique matters here: letting the sweet potato and carrot sit undisturbed in the cast iron creates those golden, caramelized edges that take the whole dish to another level. Everything comes together in a single skillet, which means less cleanup and more time actually enjoying your morning. A handful of fresh parsley scattered over the top adds a bright, herby finish that pulls the whole thing together.
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Learn more →Ingredients
4 servings
For the hash
- 1 lb ground pork
- 1 tsp dried sage
- ½ tsp dried thyme
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp salt, divided
- 2 tbsp coconut oil, divided
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch dice
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and cut into ½-inch dice
- 1 medium zucchini, cut into ½-inch dice
- 3 cloves garlic, minced
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a large (12-inch) cast iron skillet, heat 1 tbsp of the coconut oil over medium-high heat until shimmering. Add the ground pork, sage, thyme, turmeric, ginger, and 1/2 tsp of the salt. Cook, breaking the meat into small crumbles with a wooden spoon, until the pork is cooked through with no pink remaining and the edges are lightly browned, about 6–8 minutes. Transfer the cooked pork to a plate and set aside, leaving any rendered fat in the skillet.
- 2
Add the remaining 1 tbsp coconut oil to the same skillet over medium-high heat. Add the sweet potato and carrot and spread into a single layer. Cook undisturbed for 4–5 minutes until the undersides are golden, then stir and continue cooking until the sweet potato is just tender when pierced with a fork and the edges are caramelized, about 5–6 minutes more.
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