Citric Acid 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 wholesome at the same time. This version layers seasoned ground pork with sweet potatoes, carrots, zucchini, and onion, all cooked in coconut oil until caramelized and golden at the edges. The spice blend of sage, thyme, turmeric, and ginger does a lot of heavy lifting here, giving the pork a warmly aromatic flavor without relying on any acidic ingredients or citrus-based seasonings that can sneak into store-bought sausage blends. That's actually the quiet genius of making your own seasoned pork from scratch — you control every single ingredient, which matters enormously when citric acid hides in processed meats, spice mixes, and packaged hash products. The cast iron skillet technique is key: letting the sweet potatoes and carrots sit undisturbed builds that gorgeous caramelized crust that makes every bite interesting. Everything comes together in one pan, and a handful of fresh parsley on top adds a bright, clean finish that doesn't compromise the recipe at all. It's the kind of breakfast that keeps you full and satisfied without any of the ingredient guesswork.
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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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