Brazil Nut Free Sweet Potato & Sausage Breakfast Hash
This hearty skillet breakfast is the kind of meal that makes you actually want to get out of bed in the morning. Ground pork is seasoned with sage, thyme, turmeric, and ginger before getting browned and crumbled, then reunited with caramelized sweet potato, tender carrot, zucchini, and soft onion for a hash that hits every note — savory, a little sweet, and deeply satisfying. The cast iron method is key here: letting the sweet potatoes and carrots sit undisturbed builds those golden, caramelized edges that make all the difference in texture and flavor. Coconut oil ties everything together with a subtle richness that complements the warm spices beautifully. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. A handful of fresh parsley on top adds a bright finish that makes it feel a little fancy for a weekday morning. It works just as well for a lazy weekend brunch or even a satisfying dinner when you want something filling without a lot of fuss.
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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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