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