Chestnut Free Sweet Potato & Sausage Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

Chestnut 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. Seasoned ground pork gets cooked down with sage, thyme, turmeric, and ginger until beautifully browned, then reunited with caramelized sweet potato, tender carrot, zucchini, and soft onion for a hash that hits every note — savory, a little sweet, and deeply satisfying. The cast iron skillet does serious work here, giving the sweet potatoes and carrots those golden, slightly crispy edges that make all the difference. Everything comes together in one pan, which means less cleanup and more time actually enjoying your morning. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients — just wholesome produce, well-seasoned pork, and coconut oil doing the heavy lifting. A scatter of fresh parsley over the top adds a bright finish that makes it look as good as it tastes. It works just as well for a lazy weekend brunch as it does for a meal-prep situation you can reheat through the week.

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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