Seeds Free Sweet Potato & Sausage Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

Seeds 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, tender carrots, and zucchini come together with savory ground pork seasoned with sage, thyme, turmeric, and ginger — a spice lineup that's warm and aromatic without relying on anything that would raise a flag for those avoiding seeds. Coconut oil does the heavy lifting in the skillet, giving everything beautiful golden edges and a richness that feels indulgent but is completely straightforward. The technique of cooking the vegetables undisturbed before stirring is what gets you that satisfying caramelization rather than a soggy pile — it's a small step that makes a big difference. Everything comes together in a single cast iron skillet, which means less cleanup and more time enjoying your morning. A scatter of fresh parsley at the end brightens the whole dish and adds a little color to what is already a pretty stunning plate. Whether you're feeding a crowd or meal-prepping for the week, this hash is filling, flavorful, and completely free of the hidden seed-based ingredients that can sneak into store-bought sausage blends and spice mixes.

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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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