Cinnamon Free Sweet Potato & Sausage Breakfast Hash
Breakfast hash is one of those deeply satisfying one-pan meals that somehow manages to feel both hearty and fresh at the same time. The sweet potatoes and carrots get a proper sear in coconut oil until their edges caramelize, while the ground pork is seasoned with sage, thyme, turmeric, and ginger — a warm, aromatic blend that delivers serious depth without a trace of cinnamon. That matters more than you might think, because so many spiced breakfast dishes lean hard on cinnamon as a default, making them off-limits if you're avoiding it. Here, every ingredient earns its place on its own terms. The zucchini and onion round out the vegetables with a little tenderness and sweetness, and the garlic gets a quick bloom in the center of the skillet to tie everything together. It all comes back together in one pan for a final meld that makes the whole thing taste like it cooked for much longer than it did. A scatter of fresh parsley on top keeps it bright and pulls the whole plate together beautifully.
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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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