Xanthan Gum Free Sweet Potato & Sausage Breakfast Hash
Hearty, colorful, and packed with warming spices, this skillet breakfast is the kind of meal that makes getting out of bed feel completely worth it. Caramelized sweet potatoes, tender carrots, and savory ground pork seasoned with sage, thyme, turmeric, and ginger come together in one cast iron pan for a deeply satisfying morning dish. The whole thing is built from whole, recognizable ingredients — no binders, stabilizers, or thickeners of any kind, which makes it a natural fit for anyone avoiding additives like xanthan gum. Because every component is a straightforward whole food, there's no label-reading anxiety or ingredient substitution required. The technique is what makes it shine: letting the sweet potatoes and carrots sit undisturbed in the hot skillet builds a gorgeous golden crust before you even touch them. A final stir-together with the browned pork melds everything into a cohesive, flavor-packed hash that tastes like it took far more effort than it did. Finish with a handful of fresh parsley if you have it, and breakfast is done.
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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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