Artificial Flavors Free 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 builds serious flavor from scratch using real spices — sage, thyme, turmeric, and ginger — so there's no need for pre-seasoned sausage blends or spice packets that often sneak in synthetic flavoring agents. Ground pork gets cooked down into savory, lightly browned crumbles before sweet potatoes, carrots, zucchini, and onion take their turn in the same cast iron skillet, picking up all those gorgeous caramelized edges along the way. The coconut oil adds a subtle richness that ties everything together without relying on anything artificial. What makes this dish work so well is the layered cooking process — each ingredient gets its moment in the pan, so nothing turns mushy and everything develops real, honest depth. A finishing scatter of fresh parsley brightens the whole skillet right before serving. It's the kind of breakfast that makes you want to linger at the table a little longer.
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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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