Seed Oil Free Sweet Potato & Sausage Breakfast Hash
Breakfast hash is one of those deeply satisfying one-pan meals that somehow manages to feel both hearty and wholesome at the same time. This version layers spiced ground pork with sweet potato, carrot, zucchini, and onion, all cooked in coconut oil for a clean, rich sear that no industrial vegetable oil could replicate. The pork gets seasoned with sage, thyme, turmeric, and ginger before it even hits the pan, so every bite carries a warm, savory depth that tastes like it took way more effort than it did. Cooking everything in a cast iron skillet is the real secret — you get those caramelized, golden edges on the sweet potato and carrot that make the whole dish feel restaurant-worthy. For anyone navigating the seed oil question, this recipe sidesteps the issue entirely by relying on coconut oil and naturally rendered pork fat, so there's nothing to second-guess on the ingredient list. It comes together in a single skillet, which means less cleanup and more time actually enjoying a proper breakfast. Finish it with a handful of fresh parsley and you've got a colorful, nourishing plate that works just as well for a lazy weekend brunch as it does for a weeknight dinner.
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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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