Cashew 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 a colorful mix of caramelized sweet potato, carrot, zucchini, and onion — all cooked in coconut oil for a rich, slightly sweet depth of flavor. The cast iron method is key here: letting the sweet potatoes and carrots sit undisturbed builds those golden, caramelized edges that make every bite satisfying rather than just steamed and soft. Tree nut concerns can sneak into breakfast dishes through flavored sausages, spice blends, or specialty cooking oils, but every ingredient here is straightforward and easy to verify. There's no processed sausage to decode — you're building your own blend from scratch with simple spices, so you stay in full control of what goes into the pan. A handful of fresh parsley on top adds a bright, herby finish that pulls the whole thing together. It's a complete, filling plate that works just as well for a lazy weekend brunch as it does for meal-prepped weekday mornings.
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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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