Shellfish 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. Ground pork is seasoned with sage, thyme, turmeric, and ginger before getting browned in a cast iron skillet, then set aside while sweet potatoes and carrots develop a gorgeous caramelized crust. Onion, zucchini, and garlic round out the vegetable base, and everything comes back together in one skillet for a deeply savory, satisfying hash. The coconut oil adds a subtle richness that ties all the warm spices together beautifully. Every single ingredient here is naturally free from shellfish and seafood, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. It works equally well as a weekend brunch centerpiece or a meal-prep-friendly option you can reheat throughout the week. Finish it with a handful of fresh parsley for a little brightness, and you've got a dish that looks as good as it tastes.
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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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