Macadamia Free Sweet Potato & Sausage Breakfast Hash
This hearty one-pan breakfast is the kind of meal that makes you genuinely excited to get out of bed in the morning. Caramelized sweet potatoes and tender carrots anchor the dish with natural sweetness, while ground pork seasoned with sage, thyme, turmeric, and ginger brings serious depth and warmth to every bite. The whole thing comes together in a cast iron skillet, which means you get those gorgeous golden edges on the vegetables without any fuss. Coconut oil does the heavy lifting as the cooking fat, keeping everything rich and satisfying while staying completely free of tree nut oils — no label-scanning required. The technique of cooking the pork first and leaving the rendered fat in the pan is a small move that pays off big in flavor. Zucchini and onion round out the vegetable lineup, making this feel more like a complete meal than a side dish. A handful of fresh parsley on top adds a bright 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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