Pistachio Free Sweet Potato & Sausage Breakfast Hash
This hearty, colorful skillet is the kind of breakfast that actually keeps you full — savory spiced pork mingling with caramelized sweet potatoes, tender carrots, zucchini, and onion, all cooked together in one cast iron pan. The ground pork gets seasoned with sage, thyme, turmeric, and ginger before it even hits the skillet, so every bite carries a warm, aromatic depth that feels way more special than your average morning scramble. Letting the sweet potato and carrot sit undisturbed in the pan is the secret move here — it builds those golden, slightly crispy edges that make the whole dish sing. Tree nut concerns at breakfast are more common than people realize, since granolas, pastries, and even some sausage blends can sneak them in, but this recipe is built entirely from whole vegetables, ground pork, and pantry spices — nothing to second-guess. Coconut oil handles the cooking duties and adds a subtle richness without any nut-based oils in sight. Everything comes together in a single skillet, which means less cleanup and more time actually enjoying your morning. Finish it with a handful of fresh parsley if you have it on hand — it adds a bright pop of color and a little freshness that ties the whole thing together beautifully.
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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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