Rye Free Sweet Potato & Sausage Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

Rye Free Sweet Potato & Sausage Breakfast Hash

This hearty breakfast hash is the kind of one-pan meal that makes waking up on a weekend genuinely exciting. Spiced ground pork gets cooked down with sage, thyme, turmeric, and ginger until beautifully browned, then reunited with caramelized sweet potato, tender carrot, zucchini, and soft onion for a skillet full of serious flavor. The whole thing comes together in a cast iron pan, which means you get those gorgeous golden edges on the vegetables that make every bite satisfying. Grain-free by nature, this recipe skips any flour, bread, or grain-based filler entirely — every ingredient is a whole food you can actually recognize. That makes it a genuinely easy choice for anyone navigating grain sensitivities without wanting to sacrifice a filling, craveable breakfast. A handful of fresh parsley on top adds a bright finish that pulls the warm spices together. It's the kind of dish that works just as well for a lazy brunch as it does for a quick weeknight dinner.

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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