Wheat Free Sweet Potato & Sausage Breakfast Hash
Breakfast hash is one of those deeply satisfying one-pan meals that hits every note — savory, a little sweet, and hearty enough to keep you going all morning. The seasoned ground pork gets a warm, aromatic lift from sage, thyme, turmeric, and ginger, making it taste far more interesting than your average breakfast sausage. Sweet potatoes and carrots are left to caramelize undisturbed in the cast iron skillet, which builds that golden, slightly crispy edge that makes every bite worth it. Zucchini and onion round out the vegetable lineup, adding freshness and a little softness to balance the heartier root vegetables. Every single ingredient here is naturally free of wheat and gluten-containing grains — no swaps needed, no label-reading required. Coconut oil ties everything together and handles the high heat beautifully, keeping the whole dish clean and simple. Finish it with a handful of fresh parsley and you've got a colorful, crowd-pleasing skillet that works just as well for a lazy weekend brunch as it does for meal-prepped weekday mornings.
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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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