Skipping tomatoes, peppers, and paprika doesn't mean skipping flavor — and this hearty breakfast hash is proof. Ground pork gets seasoned with sage, thyme, turmeric, and ginger before it ever hits the pan, building a warm, aromatic base that carries the whole dish. Sweet potatoes and carrots caramelize in coconut oil until their edges are golden and slightly crisp, while zucchini and onion add a tender, savory contrast. The cast iron skillet does a lot of the heavy lifting here, giving everything that satisfying sear you'd expect from a diner-style hash without any of the nightshade ingredients that can sneak into spice blends or store-bought sausage. It's a one-pan meal that comes together in stages but feels effortless by the time you're scraping the last bits off the skillet. A handful of fresh parsley on top brightens the whole thing and makes it look as good as it tastes.
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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.
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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