Beef Free Sweet Potato & Sausage Breakfast Hash
This skillet breakfast is the kind of morning meal that makes you want to wake up early — sweet, savory, and packed with colorful vegetables that hold their own against the boldly seasoned pork. Ground pork is seasoned with sage, thyme, turmeric, and ginger before being browned in a cast iron skillet, giving it a deeply fragrant, almost sausage-like character without any processed links or mystery fillings. The sweet potatoes and carrots get a proper sear until their edges caramelize, which is the move that takes this from simple hash to something genuinely craveable. Zucchini and onion round out the vegetable lineup, keeping things hearty but not heavy. Coconut oil ties it all together with a subtle richness that plays beautifully against the warm spices. It's a naturally beef-free dish that doesn't feel like it's missing anything — just a satisfying, one-pan meal that works just as well for a lazy weekend brunch as it does for a weekday meal-prep win. Finish it with a handful of fresh parsley and you've got a plate 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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