Soy 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, building a deeply savory base that carries the whole dish. Sweet potatoes and carrots are cooked until their edges caramelize, adding natural sweetness and satisfying bite, while zucchini and onion round everything out with a little tenderness. The whole thing comes together in a single skillet, which means big flavor and minimal cleanup — a rare win on a busy morning. Soy can sneak into a surprising number of breakfast sausages and seasoning blends, but here you're building your own from scratch using whole spices and simple vegetables, so there's nothing hidden to worry about. Coconut oil keeps the cooking fat clean and adds a subtle richness without any legume-based ingredients in sight. A handful of fresh parsley on top brightens the whole skillet right before serving and makes it look as good as it tastes. Whether you're feeding a crowd or meal-prepping for the week, this hash is the kind of recipe that earns a permanent spot in your rotation.
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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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