Barley Free Sweet Potato & Sausage Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

Barley Free Sweet Potato & Sausage Breakfast Hash

This hearty skillet breakfast is the kind of meal that makes you actually excited to get out of bed in the morning. Caramelized sweet potatoes and carrots form a golden, slightly sweet base that plays beautifully against savory ground pork seasoned with sage, thyme, turmeric, and ginger. The cast iron method is key here — letting the vegetables sit undisturbed builds that irresistible crispy edge that no amount of stirring can replicate. Zucchini and onion round out the vegetable lineup, keeping things colorful and satisfying without weighing the dish down. Because every ingredient is a whole food cooked from scratch, there's no need to scan labels for hidden grain-based fillers or additives that can sneak into pre-seasoned sausage blends. Coconut oil ties everything together with a subtle richness, and a handful of fresh parsley at the end brightens the whole pan. It's a complete, nourishing one-skillet meal that works just as well for a lazy weekend brunch as it does for a weekday meal-prep win.

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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