Paleo Sweet Potato & Sausage Breakfast Hash
This hearty one-pan breakfast is the kind of meal that makes waking up early feel completely worth it. Caramelized sweet potatoes and tender carrots anchor the dish with natural sweetness, while zucchini, onion, and garlic round everything out into a deeply satisfying skillet full of color and texture. The ground pork gets seasoned with sage, thyme, turmeric, and ginger before it's browned and set aside, so every bite carries that warm, aromatic backbone. Cooking everything in a cast iron skillet with coconut oil means you're working entirely with whole, grain-free ingredients — no fillers, no seed oils, nothing that sneaks in and derails a clean eating approach. The technique of letting the sweet potatoes sit undisturbed until they caramelize is a small step that makes a huge difference in flavor. Everything comes back together in the pan at the end, giving the pork and vegetables a chance to meld into something that tastes like it took far more effort than it did. A handful of fresh parsley on top adds a bright finish that pulls the whole dish together beautifully.
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!