Hazelnut Free Sweet Potato & Sausage Breakfast Hash
This hearty one-pan breakfast is the kind of meal that makes you actually want to get out of bed in the morning. Seasoned ground pork gets cooked down with sage, thyme, turmeric, and ginger until beautifully browned, then reunited with caramelized sweet potatoes, tender carrots, zucchini, and soft onion for a skillet that's deeply savory and just a little bit sweet. The whole thing comes together in a cast iron pan, which means maximum golden edges and minimal cleanup. Tree nut allergies can make navigating packaged breakfast foods a real headache, but every single ingredient here is straightforward and easy to verify — no hidden oils, no ambiguous spice blends, no surprises. The coconut oil does the heavy lifting on flavor and sear without introducing any nut-based ingredients into the mix. A handful of fresh parsley on top adds a bright, herby finish that pulls the whole dish together. It's filling, colorful, and genuinely satisfying whether you're feeding a crowd or just treating yourself to a proper weekend morning.
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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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