BHA & BHT Free Sweet Potato & Sausage Breakfast Hash
Skillet breakfasts are one of those meals that feel indulgent but come together with nothing more than a hot pan and a handful of real ingredients. This hash leans hard into warm spices — sage, thyme, turmeric, and ginger — that make the whole kitchen smell incredible while the pork browns and crisps at the edges. Sweet potatoes and carrots get a proper sear in coconut oil until caramelized and tender, which gives the dish a natural sweetness that balances the savory sausage beautifully. Zucchini and onion round things out, keeping every bite interesting without overcomplicating the process. For anyone avoiding synthetic preservatives like BHA and BHT, packaged breakfast sausage is one of the trickiest items to navigate — those additives show up in pre-seasoned meats more often than you'd expect. Here, you're building your own seasoned pork from scratch using ground meat and individual spices, so you stay in complete control of what goes into the pan. Every ingredient on this list is a whole food or a single-ingredient spice, which makes the clean label essentially effortless. Finish it with a scatter of fresh parsley and you've got a hearty, colorful 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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