Paraben Free Sweet Potato & Sausage Breakfast Hash
Skipping the usual store-bought sausage is actually a smart move here, since many pre-seasoned and processed meat products contain preservatives and synthetic additives that can be a concern for anyone keeping their ingredient list clean. Instead, this hash builds its own bold sausage flavor from scratch using ground pork seasoned with sage, thyme, turmeric, and ginger — real spices, nothing hidden. The sweet potatoes and carrots get a proper sear in coconut oil until their edges caramelize, giving you that satisfying golden crust without any shortcuts. Zucchini and onion round out the vegetable lineup, keeping everything colorful, hearty, and genuinely filling. Everything comes together in a single cast iron skillet, which means less cleanup and more time actually enjoying your morning. A handful of fresh parsley on top adds a bright, herby finish that makes the whole pan look as good as it tastes. It's the kind of breakfast that feels indulgent but is built entirely from whole, recognizable ingredients you can feel good about.
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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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