This delicious Sweet Potato Apple Hash is the perfect breakfast recipe. It’s full of healthy and satisfying ingredients. This paleo and Whole30 recipe is gluten-free, grain-free, and dairy-free.

sweet potato apple hash with an egg served on a table with fresh sprigs of rosemary

Even though I normally drink a green smoothie almost every morning of the year, I do enjoy a savory breakfast or brunch recipe like this Sweet Potato Hash every once in awhile. Loaded with herbs and flavor from the vegetables, apple, and bacon, this is such a delicious breakfast option.

Recipe Highlights

  • This clean eating breakfast recipe makes for servings. It’s perfect for a family, or for meal prepping for two people.
  • This sweet potato hash is entirely dairy-free and gluten-free. This grain-free recipe is also appropriate for paleo and Whole30 diets.
  • This recipe can easily be made vegetarian by leaving out the bacon.

Recipe Steps

Step One

The first step in making your Sweet Potato Apple Hash is to peel and chop the sweet potatoes. You’ll also need to chop your apple and bacon into bite-sized pieces.

To make this recipe vegetarian, leave out the bacon and use a tablespoon of olive oil instead.

Please see the printable recipe card at end of this post for the exact ingredients and measurements.

photo with labeled ingredients for sweet potato apple hash

Step Two

Chopping the ingredients for this recipe is the hardest part. You do want to make sure the sweet potato and apple are chopped fairly small so that they will cook fast.

Once you’re ready to make the hash, heat up a large skillet over medium heat. Add the bacon and let it start to cook for about 2-3 minutes so it starts to release its grease.

chopped and prepped ingredients for sweet potato hash ready for cooking

Step Three

Add the chopped sweet potatoes, apples, shallots or onion, and the fresh rosemary to the skillet. Cover the skillet with a lid and let the mixture cook for 10 minutes on medium heat.

sweet potato apple hash cooking in a skillet

Step Four

Once the sweet potato and apple mixture has started to soften, reduce the heat to low and break the eggs on top of the hash. Cover the skillet again and let the eggs cook for about 5 more minutes.

Step Five

Turn off the heat and serve the hash with salt and pepper on top. Store any leftovers in a tightly sealed container for up to 4 days. Reheat before serving.

sweet potato hash served in a bowl with a gold spoon

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, but then this recipe will not be considered strict paleo.

Can I leave out the eggs?

Yes, but then the nutritional information will not be accurate.

Other Healthy Breakfast Recipes You Might Like

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sweet potato hash served in a white bowl with a fried egg on top

Sweet Potato Apple Breakfast Hash

★★★★★

5 from 1 reviews
Print Recipe

Description

This delicious Sweet Potato Apple Hash is the perfect breakfast recipe. It’s full of healthy and satisfying ingredients. This paleo and Whole30 recipe is gluten-free, grain-free, and dairy-free.

Scale

Ingredients

  • 4 thick-cut bacon slices, cut into bite-sized pieces (VEGETARIAN: leave out the bacon and use a tablespoon of olive oil instead)
  • 4 medium sweet potatoes, peeled and chopped into small pieces
  • 2 apples, chopped
  • 2 shallots or 1/2 onion, diced
  • 1 sprig fresh rosemary, chopped
  • 4 eggs
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly-ground black pepper

Instructions

  1. The first step in making your Sweet Potato Apple Hash is to peel and chop the sweet potatoes. You’ll also need to chop your apple and bacon into bite-sized pieces.
  2. Once you’re ready to make the hash, heat up a large skillet over medium heat. Add the bacon and let it start to cook for about 2-3 minutes so it starts to release its grease.
  3. Add the chopped sweet potatoes, apples, shallots or onion, and the fresh rosemary to the skillet. Cover the skillet with a lid and let the mixture cook for 10 minutes on medium heat.
  4. Once the sweet potato and apple mixture has started to soften, reduce the heat to low and break the eggs on top of the hash. Cover the skillet again and let the eggs cook for about 5 more minutes.
  5. Turn off the heat and sprinkle the salt and pepper on top. Serve the hash hot.
  6. Store any leftovers in a tightly sealed container for up to 4 days. Reheat before serving.

Notes

  • If you don’t have fresh rosemary, you can use 1 teaspoon of dried rosemary.
  • If you want to meal prep this recipe, you can chop the sweet potato, bacon, and apple up to 2 days before. Just be sure to cover the ingredients tightly and store them in the refrigerator until you’re ready to make the hash.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: paleo breakfast hash, sweet potato breakfast recipe, whole30 breakfast

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