Sweet Potato & Apple Breakfast Hash
This Sweet Potato & Apple Breakfast Hash is a healthy sweet and savory breakfast! Made in just one skillet, then top it with a fried egg for a delicious comforting meal.
Or you could leave the hash as is and serve it alongside this Spinach Artichoke Breakfast Casserole!
The BEST Sweet Potato & Apple Breakfast Hash
This breakfast hash is the definition of a comforting Fall meal, perfect for a slow Saturday morning alongside a hot Pumpkin Spice Latte. This time of year means apple picking, so we are going to be putting apples in everything, and I’m not mad about it.
This sweet and savory combo is hard to beat! The creamy sweet potatoes and sweet apples combined with the savory onions and runny egg yolk is so ridiculously good. You don’t have to put the egg on top if you don’t want to, but it definitely adds an extra element of deliciousness. You can also get a little creative and add some ground turkey, or even chicken breakfast sausage in there if you aren’t trying to keep it vegetarian.
This hash comes together so quickly, and only requires one pan!
All you need are the three main ingredients, and the simplest of spices. I didn’t want to add anything too overpowering because I wanted the flavors of the vegetables to shine in this. Salt, pepper, and garlic powder are all we’re using to bring out those delicious flavors.
This is the type of meal that definitely needs to be shared, so make it for your fam and let me know how it goes!
Sweet Potato & Apple Breakfast Hash
Ingredients
- 1 large sweet potato , diced
- 1 yellow onion , diced
- 1 large red apple , cored and diced
- 2-3 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4-1/2 tsp garlic powder , or to taste
Instructions
- Preheat a large cast iron skillet over medium heat. Add the oil, then add the diced sweet potatoes. Use a wooden spoon to give them a stir to coat them in the oil. Sprinkle them with half the salt, and let them cook, stirring occasionally, for 3-5 minutes.
- Next, add the apples and onion, and season them with the pepper and garlic powder. Don't add the rest of the salt just yet, it won't let the onions brown. Give it all a good stir and let it cook for another 5-7 minutes. Stir it occasionally and adjust the heat if needed to avoid burning.
- Season with the rest of the salt, stir, and remove from the heat. The hash is done when all of the vegetables are soft and slightly brown and caramelized.
- Fry up some eggs in a separate pan if desired, and place them on top of the hash to serve.
Looking for more breakfast recipes?
- Pumpkin Oatmeal Breakfast Cookies
- Blueberry Almond Oatmeal Parfait
- Superfood Quinoa Breakfast Bowl
- Cinnamon Raisin Quinoa Breakfast Bake
- Gluten-Free Cinnamon Rolls
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