Breastfeeding Friendly Sweet Potato & Sausage Breakfast Hash
This hearty one-pan hash is exactly the kind of nourishing, satisfying meal that makes mornings feel manageable when you're feeding both yourself and a baby. Sweet potatoes bring natural sweetness and a solid dose of vitamins, while carrots and zucchini round out the vegetable lineup so you're getting real nutrition in every bite. The ground pork is seasoned with sage, thyme, turmeric, and ginger — warming spices that add depth without anything harsh or overpowering. Cooking everything in a cast iron skillet means you get those gorgeous caramelized edges on the sweet potato and carrot that make this taste far more indulgent than it actually is. It all comes together in one pan, which matters a lot when sleep is a luxury and dishes feel like a mountain. A scatter of fresh parsley on top keeps it bright and a little fancy without any extra effort. This is the kind of recipe you'll want on repeat because it genuinely fuels you through a long day.
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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)
Can be omittedfresh parsley
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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