Black Pepper Free Sweet Potato & Sausage Breakfast Hash
Warm, hearty, and packed with color, this skillet hash is the kind of breakfast that actually keeps you full until lunch. Sweet potatoes and carrots caramelize beautifully in coconut oil, while zucchini and onion add tender, savory depth — and the whole thing comes together in a single cast iron pan. The ground pork is seasoned with sage, thyme, turmeric, and ginger, so you get bold, complex flavor without relying on black pepper at all. That's genuinely good news, because so many sausage blends and spice mixes sneak pepper in without a second thought, making breakfast a minefield for anyone who needs to avoid it. Here, you control every ingredient from the start, which means zero guesswork and zero compromise on taste. Letting the sweet potatoes sit undisturbed in the hot skillet is the move — those caramelized edges are everything. Finish with a scatter 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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