Turkey Free Sweet Potato & Sausage Breakfast Hash
This hearty breakfast hash is built around seasoned ground pork, so it's a natural fit for anyone steering clear of turkey-based sausage — no substitutions or label-reading required. The pork gets seasoned from scratch with sage, thyme, turmeric, and ginger, which means you control exactly what goes into the pan and skip the mystery blends found in pre-made sausage products. Sweet potatoes and carrots caramelize beautifully in coconut oil, developing golden, slightly crispy edges that make every bite satisfying in a way that feels more like a restaurant brunch than a weekday morning. Zucchini and onion round out the vegetable lineup, adding tenderness and a little sweetness that balances the warm spices in the meat. The cast iron skillet does a lot of the heavy lifting here — building fond, holding heat evenly, and giving everything that irresistible caramelized crust. A handful of fresh parsley on top brightens the whole dish and makes it look as good as it tastes. It's the kind of one-pan meal that works just as well for a lazy weekend morning as it does for meal-prepped weekday breakfasts.
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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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