AIP Friendly Sweet Potato & Sausage Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

AIP Friendly Sweet Potato & Sausage Breakfast Hash

Mornings on an elimination protocol can feel like a puzzle, but this hearty skillet proves that breakfast doesn't have to be boring or bare. Ground pork is seasoned with sage, thyme, turmeric, and ginger — a warming, AIP-compliant spice blend that delivers real depth without any nightshades or seed-based spices. Sweet potatoes and carrots get a proper sear in coconut oil until their edges caramelize, giving you that satisfying golden crust that makes a hash feel like actual comfort food. Zucchini and onion round out the vegetables, so every forkful has color, texture, and something genuinely nourishing going on. The whole thing comes together in a single cast iron skillet, which means less cleanup and more time actually enjoying your morning. A scatter of fresh parsley on top adds a bright finish that makes it feel a little more special. Serves four, so it's just as practical for a weekend family breakfast as it is for meal-prepping a few days of easy, protocol-friendly mornings ahead.

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Ingredients

4 servings

For the hash

1 lb ground pork
Private Selection Natural Duroc Ground Pork Kroger Ground Pork Open Nature Pork Ground Pork 80% Lean 20% Fat - 16 Oz 90% Lean Ground Pork Meyer 80% Lean 20% Fat Ground Pork, Gluten Free
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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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