Legume Free Sweet Potato & Sausage Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

Legume Free Sweet Potato & Sausage Breakfast Hash

Warm, hearty, and packed with color, this skillet hash is the kind of breakfast that actually keeps you full and satisfied well into the afternoon. Sweet potatoes and carrots caramelize beautifully in coconut oil, developing golden, slightly crispy edges that contrast perfectly with tender zucchini and soft onion. The ground pork is seasoned with sage, thyme, turmeric, and ginger before it ever hits the pan, so every bite of meat carries a deeply savory, subtly spiced flavor that ties the whole dish together. For anyone navigating a legume-free lifestyle, breakfast can sometimes feel limited — no bean-based protein scrambles, no soy-heavy shortcuts — but this hash sidesteps all of that effortlessly using whole, straightforward ingredients. Everything comes together in a single cast iron skillet, which means less cleanup and more of that irresistible fond building up between stirs. A handful of fresh parsley scattered over the top at the end adds a bright, herby finish that makes it feel just a little bit fancy without any extra effort.

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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