Citrus Free Sweet Potato & Sausage Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

Citrus Free Sweet Potato & Sausage Breakfast Hash

Breakfast hash is one of those deeply satisfying one-pan meals that hits every note — savory, hearty, and just a little sweet from the caramelized vegetables. Ground pork is seasoned with sage, thyme, turmeric, and ginger, giving it a warmly spiced flavor that feels far more interesting than a standard breakfast sausage. The sweet potatoes and carrots get a proper sear in the cast iron skillet, developing golden, caramelized edges that make every bite genuinely crave-worthy. Zucchini and onion round out the vegetable lineup, keeping things colorful and balanced without relying on any citrus-based brighteners or acidic marinades that can sneak into similar recipes. Everything comes together in a single skillet, which means less cleanup and more time actually enjoying your morning. A scatter of fresh parsley on top adds a pop of color and a clean herbal finish. This is the kind of breakfast that keeps you full and satisfied well into the afternoon.

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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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