Pecan Free Sweet Potato & Sausage Breakfast Hash
This hearty one-pan breakfast is the kind of meal that makes you genuinely excited to get out of bed in the morning. Caramelized sweet potatoes and tender carrots anchor the dish, while seasoned ground pork — fragrant with sage, thyme, turmeric, and ginger — brings serious depth and warmth to every bite. The cast iron skillet does a lot of the heavy lifting here, building golden, crispy edges on the vegetables that you just can't replicate in a regular pan. Zucchini and onion round out the mix, keeping things colorful and satisfying without weighing the whole thing down. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. A handful of fresh parsley on top adds a bright finish that pulls the whole skillet together beautifully. It works just as well for a lazy weekend brunch as it does for a protein-packed weekday morning.
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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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