Almond Free Sweet Potato & Sausage Breakfast Hash
This hearty one-pan breakfast is the kind of meal that makes you actually excited to get out of bed in the morning. Caramelized sweet potatoes, tender carrots, and savory ground pork seasoned with sage, thyme, turmeric, and ginger come together in a cast iron skillet for something that feels both rustic and deeply satisfying. The trick to getting that gorgeous golden crust on the sweet potatoes is letting them sit undisturbed in the hot pan — patience pays off big here. Zucchini and onion round out the vegetable lineup, keeping every bite colorful and loaded with texture. Because everything is built from whole, straightforward ingredients, there's no need to scan labels for hidden nut-based fillers or worry about cross-contact from processed seasonings. Coconut oil does the heavy lifting as the cooking fat, lending a subtle richness that ties all the warm spices together beautifully. Finish it with a handful of fresh parsley and you've got a breakfast hash that's as good-looking as it is delicious.
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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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