Gut Friendly Sweet Potato & Sausage Breakfast Hash
This hearty one-pan breakfast is exactly the kind of meal that makes mornings feel worth getting out of bed for. Sweet potatoes, carrots, zucchini, and yellow onion come together with seasoned ground pork in a cast iron skillet, building layers of caramelized, savory flavor that are genuinely satisfying. The spice blend — sage, thyme, turmeric, and ginger — does double duty, adding warmth and depth while leaning into ingredients long associated with digestive support. Coconut oil keeps the whole thing dairy-free and helps those sweet potato cubes develop gorgeous golden edges without sticking. The technique matters here: letting the vegetables sit undisturbed in the pan is what creates that caramelized crust instead of a soggy pile, so don't rush it. Everything comes together in a single skillet, which means less cleanup and more time actually enjoying your breakfast. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes.
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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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