High Fructose Corn Syrup 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, zucchini, and savory spiced pork all come together in one cast iron pan for something that feels genuinely satisfying rather than just "healthy." The seasoning blend of sage, thyme, turmeric, and ginger does a lot of heavy lifting here, giving the pork a warmth and depth that store-bought breakfast sausage — often loaded with sweeteners and additives — simply can't match. Every ingredient in this hash is whole and straightforward, so you never have to squint at a label wondering what's hiding in the fine print. Coconut oil handles the searing beautifully, helping those sweet potato cubes develop golden, caramelized edges that are honestly the best part of the whole dish. It comes together in a single skillet with minimal cleanup, making it just as practical as it is delicious. A handful of fresh parsley on top adds a bright finish that pulls the whole thing together.
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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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