Mustard 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. Ground pork is seasoned from scratch with sage, thyme, turmeric, and ginger, so you know exactly what's going into every bite — no pre-made sausage blends with hidden condiments or spice mixes to worry about. Sweet potatoes and carrots get a proper sear in a cast iron skillet until their edges caramelize, which adds a natural sweetness and a little texture that makes the whole dish feel restaurant-worthy. Zucchini and onion round things out, keeping it colorful and loaded with vegetables without making it feel like a health food compromise. The technique of cooking everything in stages means nothing gets soggy — the pork stays savory and crumbly, and the vegetables hold their shape beautifully. A scatter of fresh parsley on top adds a bright, herby finish that ties it all together. It's the kind of breakfast that keeps you full and happy well into the afternoon.
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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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