Nitrate & Nitrite 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. The sweet potatoes and carrots get a proper sear in a cast iron skillet until their edges caramelize, while the zucchini and onion soften into something almost silky — it's a serious vegetable situation in the best possible way. The sausage here is made from scratch using ground pork seasoned with sage, thyme, turmeric, and ginger, which means you control every single ingredient that goes into it. That matters a lot when you're avoiding cured meats and packaged sausages, which almost always rely on sodium nitrate or nitrite as preservatives — this recipe sidesteps all of that entirely. Coconut oil ties everything together and gives the whole skillet a subtle richness without any hidden additives. A handful of fresh parsley on top at the end adds a bright, clean finish that makes it feel a little more special. It's the kind of breakfast that keeps you full and satisfied without any of the ingredient anxiety that comes with grabbing a pre-made sausage off the shelf.
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!