Celery Free Sweet Potato & Sausage Breakfast Hash
Hearty, colorful, and packed with warming spices, this skillet hash is the kind of breakfast that actually keeps you full until lunch. Ground pork is seasoned with sage, thyme, turmeric, and ginger before getting browned and set aside, then sweet potatoes and carrots are cooked low and slow in the same pan until their edges turn golden and caramelized — that's where all the magic happens. Zucchini, onion, and garlic round out the vegetable medley, making this a genuinely satisfying one-pan meal with serious depth of flavor. The whole thing comes together in a cast iron skillet, which means easy cleanup and those gorgeous crispy bits you just can't get any other way. For anyone navigating a celery-free lifestyle, this recipe is a natural fit — every ingredient is straightforward, and there's no celery seed, celery salt, or hidden celery lurking in a spice blend. It's the kind of dish you can feel confident serving to guests or meal-prepping for a busy week without having to scrutinize a single label. Finish it with a handful of fresh parsley and you've got a breakfast that looks as good as it tastes.
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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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