Gelatin Free Sweet Potato & Sausage Breakfast Hash
Hearty, colorful, and packed with warming spices, this skillet breakfast is the kind of meal that makes you actually want to get out of bed in the morning. Caramelized sweet potatoes, tender carrots, and savory ground pork seasoned with sage, thyme, turmeric, and ginger come together in one cast iron pan for a deeply satisfying start to the day. Many packaged breakfast sausages and processed meat products sneak in gelatin as a binder or filler, but here the pork is simply seasoned with whole spices and herbs — nothing hidden, nothing questionable. Coconut oil keeps everything sizzling and golden without any animal-derived fats beyond the pork itself. The technique of letting the sweet potatoes sit undisturbed in the hot pan is what gives this hash its irresistible caramelized edges, so resist the urge to stir too early. A handful of fresh parsley scattered over the top at the end adds a bright, clean finish that pulls all those earthy flavors together. It's a complete, nourishing plate that works just as well for a lazy weekend brunch as it does for a quick weekday meal prep situation.
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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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