Sesame 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 seasoned ground pork with sweet potatoes, carrots, zucchini, and onion, all cooked in a cast iron skillet until everything is caramelized and golden at the edges. The pork gets seasoned with sage, thyme, turmeric, and ginger before it even hits the pan, so the flavor is built in from the very start rather than added as an afterthought. Sweet potatoes bring a natural sweetness that balances the savory sausage beautifully, and the mix of vegetables keeps every bite interesting. Many store-bought breakfast sausages and seasoning blends sneak in sesame oil or sesame-derived additives, so making your own spiced pork from scratch is a genuinely smart move here. Every single ingredient in this recipe is straightforward and easy to verify, which means you can cook with total confidence. Finish it with a scatter of fresh parsley and you've got a skillet full of color, warmth, and serious morning energy.
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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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