Yeast Free Sweet Potato & Sausage Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

Yeast Free Sweet Potato & Sausage Breakfast Hash

This hearty one-pan breakfast is packed with caramelized sweet potato, tender carrots, zucchini, and savory spiced pork — the kind of meal that genuinely keeps you full all morning. The sausage seasoning is built right into the recipe using sage, thyme, turmeric, and ginger mixed directly into the ground pork, so there's no need to reach for a store-bought sausage blend that might contain hidden additives or leavening agents. That matters a lot when you're avoiding yeast, since pre-seasoned meats and processed ingredients can be surprisingly tricky to vet. Everything here is straightforward and whole-food based, which makes it easy to trust what's on your plate. Cooking the sweet potatoes and carrots undisturbed in a cast iron skillet gives them those gorgeous caramelized edges that make this feel more like a restaurant brunch than a weekday scramble. A handful of fresh parsley on top adds a bright, herby finish that ties all the warm spices together beautifully. It's the kind of recipe you'll want on rotation whether you're following a specific eating plan or just craving something deeply satisfying.

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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