Lupin Free Sweet Potato & Sausage Breakfast Hash
Breakfast hash is one of those deeply satisfying one-pan meals that somehow manages to feel both hearty and wholesome at the same time. This version layers spiced ground pork with sweet potato, carrot, zucchini, and onion, all cooked in a cast iron skillet until caramelized and golden at the edges. The pork gets seasoned with sage, thyme, turmeric, and ginger before it even hits the pan, so every bite carries a warm, aromatic depth that makes this feel far more special than a typical morning scramble. Lupin flour and lupin-based fillers have quietly crept into a surprising number of sausage products and pre-seasoned meats, but here you're building your own blend from scratch with ground pork and individual spices — no mystery ingredients, no hidden additives. Coconut oil does the heavy lifting as the cooking fat, keeping everything dairy-free and clean while helping those sweet potato cubes develop a gorgeous caramelized crust. The technique of cooking the vegetables in stages means nothing gets mushy — the sweet potato and carrot get a proper sear before the more delicate zucchini and onion join the party. A handful of fresh parsley scattered over the top at the end adds a bright, herby finish that pulls the whole skillet together beautifully.
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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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