MSG Free Sweet Potato & Sausage Breakfast Hash
Savory, colorful, and deeply satisfying, this breakfast hash is built entirely from whole, recognizable ingredients — no seasoning packets, no canned shortcuts, nothing hiding a dose of added glutamates. That matters more than people realize at breakfast, when so many convenient options like sausage blends, bouillon-based gravies, and pre-seasoned frozen potatoes quietly rely on flavor enhancers to do the heavy lifting. Here, the flavor comes honestly: ground pork seasoned with sage, thyme, turmeric, and ginger, caramelized sweet potatoes and carrots, tender zucchini, and a hit of fresh garlic bloomed right in the pan. Cooking the pork first and leaving the rendered fat in the skillet is a smart move that layers richness into every vegetable that follows. The cast iron does its job beautifully, giving the sweet potato and carrot those golden, slightly crispy edges that make hash worth eating in the first place. Everything comes together in one skillet, which keeps cleanup minimal and the whole process feeling approachable even on a slow weekend morning. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes.
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!