Capsaicin Free Sweet Potato & Sausage Breakfast Hash
Hearty, colorful, and deeply satisfying, this breakfast hash is the kind of skillet meal that makes you genuinely excited to get out of bed in the morning. Caramelized sweet potatoes, tender carrots, and savory ground pork come together in one cast iron pan with warm spices like sage, thyme, turmeric, and ginger — all of which deliver serious flavor without a trace of heat. For anyone avoiding capsaicin, breakfast can be a minefield of hidden chili powders and spicy sausage blends, but this recipe keeps full control in your hands by seasoning the pork yourself from scratch. The technique here is what makes it special: letting the sweet potatoes and carrots sit undisturbed in the hot skillet builds those golden, caramelized edges that take the whole dish to another level. Zucchini and onion add freshness and body, while a quick hit of garlic right at the end ties everything together. A handful of fresh parsley on top brightens the whole pan and makes it look as good as it tastes. It's a complete, filling meal that proves you don't need any heat to make breakfast absolutely craveable.
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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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