Lactose Free Sweet Potato & Sausage Breakfast Hash
This hearty, colorful skillet is the kind of breakfast that actually keeps you full — packed with caramelized sweet potatoes, savory spiced pork, and a rainbow of vegetables all cooked together in one cast iron pan. The ground pork gets seasoned with sage, thyme, turmeric, and ginger before it even hits the skillet, so every bite carries a warm, aromatic depth that feels way more special than your average morning scramble. Coconut oil does the heavy lifting here, giving the sweet potato and carrot cubes those gorgeous golden edges without a drop of butter or cream in sight — making this naturally free of dairy in every sense. Breakfast hashes can sometimes feel like an afterthought, but the technique of letting the vegetables cook undisturbed until caramelized makes a real difference in flavor and texture. Zucchini and onion round out the veggie lineup, and a hit of garlic stirred in at the end ties everything together beautifully. A handful of fresh parsley on top adds a bright, herby finish that makes the whole pan look as good as it tastes. Whether you're feeding a crowd or meal-prepping for the week, this is a satisfying, no-fuss dish that proves you don't need dairy to make breakfast feel indulgent.
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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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