Walnut Free Sweet Potato & Sausage Breakfast Hash
This hearty breakfast hash is the kind of one-pan meal that makes waking up on a weekend genuinely exciting. Seasoned ground pork gets cooked down with sage, thyme, turmeric, and ginger until it's beautifully crumbled and lightly browned, then reunited with a colorful mix of caramelized sweet potato, carrot, zucchini, and onion. The cast iron skillet does serious work here — letting the vegetables develop golden, slightly crispy edges before everything comes together in one satisfying pile. Coconut oil ties it all together with a subtle richness that complements the warm spices without overpowering them. Every single ingredient in this recipe is straightforward and whole, so there's no need to scan labels or worry about hidden additives sneaking in. A handful of fresh parsley on top adds a bright, herby finish that makes the whole skillet look as good as it tastes. It's a filling, flavor-packed start to the day that works just as well for a lazy brunch as it does for weekday meal prep.
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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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