Carrageenan Free Sweet Potato & Sausage Breakfast Hash
Savory, colorful, and deeply satisfying, this skillet hash is the kind of breakfast that actually keeps you full until lunch. Spiced ground pork gets crumbled and browned with sage, thyme, turmeric, and ginger before joining caramelized sweet potatoes, tender carrots, zucchini, and soft onion — all cooked together in one cast iron pan for maximum flavor and minimum cleanup. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of processed meats, dairy products, and even some coconut milks, but every single ingredient here is a whole food you can easily verify at a glance. The coconut oil does double duty as both a cooking fat and a subtle flavor enhancer, helping those sweet potato edges turn beautifully golden without any questionable additives in sight. Letting the vegetables cook undisturbed before stirring is the secret to getting that caramelized crust rather than a steamed, soggy result. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes. This is the kind of recipe you'll find yourself making on repeat — weekend brunch, meal-prep Sunday, or honestly any night you want something hearty and real.
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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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