Honey Free Sweet Potato & Sausage Breakfast Hash
This hearty skillet breakfast is the kind of meal that makes you want to get out of bed — caramelized sweet potatoes, savory spiced pork, and a colorful mix of carrots, zucchini, and onion all coming together in one pan. The ground pork gets seasoned with sage, thyme, turmeric, and ginger from the start, so every bite is deeply flavored without relying on any sweeteners to do the heavy lifting. That matters more than you might think, since a lot of breakfast sausage and hash recipes sneak in maple syrup or honey for balance — this one skips all of that and still tastes incredible. The cast iron technique is key: letting the sweet potatoes and carrots sit undisturbed builds those golden, caramelized edges that make the whole dish feel restaurant-worthy. Everything comes together in stages so nothing gets soggy, and the garlic goes in last to keep it fragrant and punchy rather than bitter. A handful of fresh parsley on top adds a bright finish that pulls the whole skillet together. It's a genuinely satisfying one-pan breakfast that proves you don't need a drop of sweetener to make mornings taste this good.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!