Nutmeg Free Sweet Potato & Sausage Breakfast Hash
Warm, savory, and loaded with colorful vegetables, this breakfast hash is the kind of one-pan meal that makes waking up on a weekend genuinely exciting. Sweet potatoes and carrots caramelize beautifully in a cast iron skillet, while ground pork seasoned with sage, thyme, turmeric, and ginger brings serious depth without relying on any warming spices that might cause concern. Nutmeg has a sneaky way of showing up in sausage blends and spice mixes, but here you're building the seasoning yourself from scratch, so you know exactly what's going into the pan. The technique matters too — letting the sweet potato and carrot sit undisturbed until golden gives you those crispy, caramelized edges that make hash so satisfying. Zucchini and onion round out the vegetable mix with a little tenderness and sweetness, and a final hit of garlic ties everything together. A scatter of fresh parsley on top adds a bright finish that makes it look as good as it tastes. This is a hearty, feel-good breakfast that comes together in a single skillet with zero compromise on flavor.
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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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