Sweet Potato Apple Hash

This fall-inspired Sweet Potato Apple Hash is gluten and grain-free. It also adheres to the paleo and Whole30 diet. The sweet and savory flavors turn this dish into comfort food, especially during harvest season, leaving the summer heat and welcoming darkening colder nights.

Course Breakfast

Cuisine American

Keyword gluten free

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings

Calories 376kcal

Equipment

Skillet

Ingredients

4 sweet potatoes
2 apples
2 shallots
2 tbsp olive oil
1 sprig rosemary
4 eggs
1 tsp salt

Instructions

The first step in making your Sweet Potato Apple Hash is to chop the sweet potatoes and your apples into bite-sized pieces. Mince the shallots.
Once you’re ready to make the hash, heat up a large skillet over medium heat. Add the olive oil 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, 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 (optional) on top. Serve the hash hot.
Store any leftovers in a tightly sealed container for up to 4 days. Reheat before serving.

Notes

If you want to meal prep this recipe, you can chop the sweet potatoes and apples 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.

Nutrition