Artificial Food Coloring Free Sweet Potato & Sausage Breakfast Hash
Breakfast hash is one of those deeply satisfying one-pan meals that hits every note — savory, hearty, and just a little sweet from the caramelized sweet potatoes and carrots. The homemade sausage blend here is seasoned with sage, thyme, turmeric, and ginger, which means you're in full control of exactly what goes into it — no mystery spice packets, no dyes hiding in pre-seasoned meat. That matters more than people realize at the breakfast table, where store-bought sausage and flavored hash mixes are some of the sneakiest sources of synthetic colorants. Everything in this skillet is a whole, recognizable ingredient, from the sweet potatoes and zucchini right down to the coconut oil used for cooking. The technique is worth following closely — letting the sweet potatoes and carrots sit undisturbed in the hot pan builds those golden, caramelized edges that make the whole dish taste like it took way more effort than it did. A cast iron skillet helps everything cook evenly and develop real color without any shortcuts. Finish it with a handful of fresh parsley and you've got a breakfast that looks as good as it tastes.
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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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