Rice Free Sweet Potato & Sausage Breakfast Hash
This hearty skillet breakfast is exactly the kind of morning meal that keeps you full and satisfied without relying on grains or fillers of any kind. Sweet potatoes and carrots bring natural sweetness and caramelized edges, while ground pork seasoned with sage, thyme, turmeric, and ginger delivers serious depth of flavor in every bite. The trick to getting that gorgeous golden crust on the vegetables is letting them sit undisturbed in the cast iron before stirring — patience pays off here. Zucchini and onion round out the veggie lineup, adding tenderness and a savory backbone that makes this feel like a complete, balanced plate. Everything comes together in a single skillet, which means less cleanup and more time enjoying your morning. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes. Whether you're cooking for a crowd or meal-prepping for the week, this hash is a reliable, craveable option that never feels like a compromise.
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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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