Oats Free Sweet Potato & Sausage Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

Oats Free Sweet Potato & Sausage Breakfast Hash

This hearty skillet breakfast is the kind of meal that makes you genuinely excited to get out of bed in the morning. Caramelized sweet potatoes, tender carrots, and zucchini come together with savory spiced pork in a cast iron pan that does all the heavy lifting. The ground pork gets seasoned with sage, thyme, turmeric, and ginger before everything is brought together into a deeply flavorful, satisfying hash. Breakfast foods can be surprisingly tricky territory when you're avoiding oats — granolas, porridges, and even some sausage blends sneak them in — but every single ingredient here is naturally free of that concern. Coconut oil keeps the whole thing dairy-free as a bonus, and the technique of letting the sweet potatoes sit undisturbed in the pan is what gives you those irresistible golden, caramelized edges. A handful of fresh parsley on top adds a bright finish that makes it feel a little more special without any extra effort. This is a one-pan wonder that works just as well for a weekend brunch as it does for a weekday meal-prep situation.

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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