Gluten Free Sweet Potato & Sausage Breakfast Hash
This hearty 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 zucchini come together with savory spiced ground pork in a single cast iron pan — minimal cleanup, maximum flavor. The pork is seasoned with sage, thyme, turmeric, and ginger, giving it a warmly spiced depth that feels way more interesting than your average breakfast sausage. Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or second-guessing — just real, whole food cooked simply and well. The technique matters too: letting the sweet potatoes and carrots sit undisturbed in the pan builds those golden, caramelized edges that make the whole dish sing. A handful of fresh parsley on top adds a bright finish that pulls everything together. Whether you're feeding a crowd on a lazy weekend or meal-prepping for the week ahead, this hash delivers serious satisfaction from the very first bite.
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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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