Chicken Free Sweet Potato & Sausage Breakfast Hash
This hearty breakfast hash is the kind of one-pan meal that makes you genuinely excited to get out of bed in the morning. Ground pork is seasoned with sage, thyme, turmeric, and ginger before getting browned and crumbled in a cast iron skillet, building a savory, aromatic base that carries the whole dish. Sweet potatoes and carrots go in next, left undisturbed long enough to develop those caramelized, golden edges that make all the difference in texture and flavor. Zucchini and onion round out the vegetable lineup, keeping things colorful and satisfying without weighing anything down. The whole skillet comes together with a hit of garlic stirred in at just the right moment, and the finished hash is bright, warming, and deeply comforting. It's a smart choice when you want a filling morning meal that skips poultry entirely without sacrificing any of the richness or substance you'd expect from a proper breakfast. A scatter of fresh parsley on top adds a pop of color and a clean, herby finish.
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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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