Dairy Free Sweet Potato & Sausage Breakfast Hash
This hearty, colorful skillet is the kind of breakfast that actually keeps you full — packed with caramelized sweet potatoes, tender carrots, zucchini, and warmly spiced ground pork all cooked together in one cast iron pan. The pork gets seasoned with sage, thyme, turmeric, and ginger before it even hits the skillet, so every bite carries that deep, savory-meets-earthy flavor from the start. Coconut oil does the heavy lifting here, giving the sweet potatoes and carrots those gorgeous golden edges without any butter or cream in sight — making this completely free of dairy without any substitutions or workarounds needed. The technique of letting the vegetables sit undisturbed in the pan is what builds that caramelized crust, so resist the urge to stir too early. Everything comes together in a single skillet, which means less cleanup and more time actually enjoying your morning. A handful of fresh parsley on top adds a bright, herby finish that pulls the whole dish 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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