Mushroom Free Sweet Potato & Sausage Breakfast Hash
This hearty skillet breakfast is the kind of meal that makes you actually want to get out of bed in the morning. Ground pork is seasoned with sage, thyme, turmeric, and ginger before getting browned and crumbled in a cast iron pan, building a savory, aromatic base that carries the whole dish. Sweet potatoes and carrots go in next and get a proper sear until their edges caramelize, adding natural sweetness and satisfying bite alongside tender zucchini and soft onion. Everything comes together in one pan, which means big flavor and minimal cleanup — a serious win on a busy morning. For anyone navigating a mushroom-free lifestyle, breakfast hashes can be a minefield since many recipes lean on mushrooms for bulk or umami depth. Here, that savory richness comes entirely from well-spiced pork and the natural sweetness of root vegetables, so nothing feels like a compromise. The coconut oil adds a subtle warmth that ties the whole thing together without overpowering the spices. Finish it with a scatter of fresh parsley and you've got a colorful, filling plate that looks 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!