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Apple Sweet Potato Hash

$3.26 Recipe/$0.81 Serving

Sweet potato apple hash is the ultimate fall breakfast or side dish. So easy to make with just 6 ingredients, this healthy apple sweet potato hash is ready in 20 minutes in just on pan.

Caramelized sweet potatoes with sweet apples and savory herbs, this recipe is great for breakfast or even as a holiday side dish!

Silver spoon in a skillet of apple sweet potato hash.

Why you will love this recipe

  • Simple ingredients. Made with easy to find ingredients, this vegan sweet potato apple hash is easy enough to whip up on a weekend morning or prep ahead to enjoy all week!
  • Quick meal idea!  this simple side dish could quickly become a full meal with the addition of sausage, bacon, eggs, chickpeas or white beans. You could also pair this with salmon or shredded chicken for a simple weeknight meal.
  • Great for parties or holiday meals too! You can easily double or triple this recipe by cooking it in the oven instead of on the stove. This recipe is naturally vegan, gluten free, dairy free, paleo and Whole30 friendly.
ingredients to make apple sweet potato hash.
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Ingredients

  • Sweet potatoes – sweet potatoes are packed full of flavor and start to caramelize when cooked this way! They are great in sweet and savory style recipes. You can use regular sweet potatoes or you could use Japanese sweet potatoes (which have purple skin and white flesh) as a fun way to change things up. There is no need to peel the sweet potatoes, just be sure to give them a good scrub first.
  • Water – water is used to steam the sweet potatoes before cooking them in olive oil to get crispy. This ensures that the sweet potatoes won’t burn as they cook through on the stove. No water is needed if you make this recipe in the oven.
  • Olive Oil – extra virgin olive oil is added to the potatoes after the potatoes are soft from steaming. Be sure to add enough oil or the potatoes will stick to the skillet. You could also use avocado oil, ghee or butter.
  • Apples – apples are sweet and the perfect complement to the savory herbs. They give this dish a unique flavor and once you try the apples and sweet potatoes together in this hash, you will always want your sweet potato hash this way! You want to ensure the apples you use have a good texture when cooke, I recommend fuji, granny smith or pink ladies.
  • Salt and garlic powder – these help to add to the savory flavor of this dish and give it lots of flavor. Fresh garlic would be too strong in this dish, but garlic powder adds to the overall umami, especially when paired with fresh sage.
  • Fresh sage (or you can use dried sage) – fresh sage goes so well with fall flavors and produce. It adds a very savory flavor to the dish that makes this taste just like Thanksgiving dinner in breakfast form. You can also use dried sage or fresh or dried rosemary or thyme.

How to make apple sweet potato hash

Start by cutting the potatoes into ½ inch cubes. You will need about 6 cups of cubed sweet potatoes. Try to make all the sweet potato cubes the same size so they cook at the same rate.

Sweet potatoes being chopped into 1/2 inch cubes for the hash.

Preheat a large cast iron skillet (or stainless steel skillet) over medium heat for 2-3 minutes. Once hot, add the sweet potatoes and water and cover immediately.

Sweet potatoes in skillet raw before cooking.

Allow the sweet potatoes to steam for 7 minutes on the stove.

Sweet potatoes in skillet after steaming for 7 minutes.

While the potatoes are steaming, peel and cut the apple into ½ inch cubes. Place the to the side.

Chopped apples on a cutting board.

Finely chop the fresh sage leaves. I like to remove the very end of the stem then roll the leaves up together into a log. From here you can thinly cut the log into long strands, then run your knife over them to finely chop.

Chopped sage on a cutting board.

After 7 minutes, remove the lid and add the olive oil. Stir well ensuring all the potatoes are well coated in olive oil. Cook 3 minutes.

Sweet potatoes in skillet after cooking in oil for 3 minutes.

After 3 minutes, add the rest of the ingredients and stir well. Cook over medium heat for 7 minutes, stirring occasionally so they potatoes don’t burn and start to stick. If you notice the potatoes starting to stick, you can turn down the heat or add more olive oil.

Before and after cooking the apples in the hash.
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Top tips

  • Be sure to get a skillet with a well-fitting lid. You will need to steam the potatoes before coating them in oil and sauteing them. By steaming the potatoes first, you ensure the potatoes are well cooked without risking them burning in the pan.
  • Cut the sweet potatoes into ½ inch cubes, all similar size if possible. The larger the sweet potatoes, the longer they will take to cook. If you love your veggies to be larger in a hash, you may need to allow the potatoes to steam in about 1 cup of water for 10 minutes or so to ensure they are fully cooked before sauteing them.
  • No need to peel the sweet potatoes, but I do like to peel the apples. This is 100% optional, you can leave the apple skins on if you want.
  • To make a larger batch (for parties or meal prep), use the oven instead of the stove. See the steps below on how to make this in the oven.

Other additions

You can make this hash a meal by adding your favorite protein or you can make it a heartier side dish by adding more veggies. Here are some great ingredients you could add to this hash:

  • Sausage*
  • Bacon* or vegan bacon
  • Smoked salmon*
  • Ground turkey (cooked, seasoned with salt, garlic powder and more fresh sage)
  • Chickpeas or white beans
  • Shredded kale, collard greens or spinach: Finely chop these and add them at the end. Add an extra pinch of salt (up to ½ tsp) and cover the hash with a lid to allow the greens to wilt.
  • Onions: Red, white or green would all be a great addition
  • Carrots or red or yellow beets: Make these a similar size as the sweet potatoes and add them with the potatoes so they can steam ahead of time.

*Note: be sure to watch added sugar if you need this to be Whole30 compliant

Serving spoon filled with whole30 sweet potato hash.

What to serve this hash with

This hash is so versatile. It works for breakfast, lunch, dinner or even as a side dish for your holiday meals (or brunch the day after Thanksgiving or Christmas).

Serve with eggs (poached, over easy, or fried would all work well)

Serve for dinner with salmon, shredded chicken, chicken apple sausage or balsamic tofu

How to make this hash in the oven

Start by preheating the oven to 425F. Line a baking sheet with parchment paper.

Cut the potatoes into ½ inch cubes and add them to the baking sheet. Drizzle them with olive oil and be sure to stir them around to distribute the oil as best as you can.

Bake the sweet potatoes in the oven at 425F for 10-15 minutes.

While the potatoes are roasting, peel and cut the apple and finely chop the fresh sage.

After 10-15 minutes, remove the sweet potatoes and add apple, salt, garlic powder and fresh sage. Stir well to fully distribute the spices.

Bake again at 425F for 10 minutes.

White bowl filled with sweet potato apple hash.

Can you make this for meal prep?

Yes! You can easily prep a double or even triple batch of this sweet potato apple hash for meal prep. You will want to use the oven method for this, as you don’t want to over crowd the skillet, or the potatoes will not cook properly.

Storing leftovers

Fridge: Store leftovers in an airtight container for up to 5 days.

Freezer: I would not recommend freezing this recipe, as the texture of the potatoes and the apples will change slightly when defrosted.

If you are looking for ways to use your leftovers I suggest:

  • Making a salad with maple tahini dressing and your favorite greens.
  • Adding this to a frittata with sausage, ground turkey or smoked salmon and sauteed brussels sprouts for a fun fall frittata.
  • Combine leftovers with chickpeas or shredded chicken and drizzle with maple tahini dressing to make a fabulous chicken or chickpea salad.

Substitutions

  • Sweet potatoes: You could also make this with butternut squash or even regular potatoes. If you wanted to try to make this lower in carbs, you could try it with cauliflower as well. You won’t have to steam the cauliflower as long – just 5 minutes and you may need more salt.
  • Olive oil: you can use your favorite fat here, avocado oil, coconut oil, ghee, butter or bacon fat to sauté the sweet potatoes and apples in. Making this dish very regularly, I do not recommend trying to caramelize the sweet potatoes without cooking fat as they will just continue to steam or stick without the oil.
  • Apples: If you don’t have apples on hand, you can also use a very firm pear in place of the apple. You can always omit the apples as well but the dish will certainly be missing that sweet flavor from the apple.
  • Garlic powder: Garlic powder helps to add to the savory flavor and helps achieve that umami that makes this dish so addicting. If you don’t have garlic powder, you can use onion powder or simply omit it. I do not recommend fresh garlic in this, as it will take over the dish.
  • Fresh sage (or ground sage): I love the combination of fresh sage and apples. You can also use fresh (or dried) rosemary or fresh (or dried) thyme. You will want about ½ teaspoon of dried herbs in place of the fresh herbs. Feel free to use a combination of all three of these fresh or dried herbs as well.
Apple sweet potato hash in a white skillet.

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Cast iron skillet filled with apple sweet potato hash, spoon in skillet.

Apple Sweet Potato Hash

$3.26 Recipe/$0.81 Serving
Apple sweet potato hash is the perfect breakfast, lunch or dinner. Just add your favorite protein, would also be a great holiday side dish. Ready in 20 minutes with just 6 ingredients, this healthy recipe is vegan, Whole30, paleo, gluten free and dairy free.
5 from 5 votes
Print Pin Save Rate
Course: Breakfast, Side Dish
Cuisine: American
Keyword: apple sweet potato hash, Sweet Potato Hash
Prep Time: 3 mins
Cook Time: 17 mins
Total Time: 20 mins
Servings: 4

Ingredients

  • 1 pound sweet potatoes, cut into 1/2 inch cubes - $0.99
  • 1/2 cup water - $0.00
  • 2 tbsp. extra virgin olive oil - $0.44
  • 2 small apples, fuji, pink lady or granny smith - $1.25
  • 2 tbsp. fresh sage, finely chopped - $0.50
  • 1/2 tsp garlic powder - $0.05
  • 1/2 tsp. salt - $0.03

Instructions

  • Dice sweet potatoes into uniform cubes, about 1/2 inch each.
  • Preheat a large skillet over medium heat 2-3 minutes while chopped potatoes. Once hot, add potatoes and water and cover with tight fitting lid.
  • Steam the potatoes for 7 minutes with the lid on.
  • Peel and chop apples while sweet potatoes are cooking.
  • Finely chop the sage while the potatoes are cooking.
  • After 7 minutes, remove the lid and add 2 tbsp. olive oil to sweet potatoes, toss well to coat. Cook over medium heat 3 minutes.
  • After the potatoes have cooked for 3 minutes with oilve oil, add the chopped apples, finely chopped sage, salt and garlic powder. Stir well.
  • Cook for 5-7 minutes over medium heat, Stir occasionally to ensure sweet potatoes don't burn.
  • Serve with your favorite protein (great with chicken, bacon, hemp hearts)

Notes

Top tips
  • Be sure to get a skillet with a well-fitting lid. You will need to steam the potatoes before coating them in oil and sauteing them. By steaming the potatoes first, you ensure the potatoes are well cooked without risking them burning in the pan.
  • Cut the sweet potatoes into ½ inch cubes, all similar size if possible. The larger the sweet potatoes, the longer they will take to cook. If you love your veggies to be larger in a hash, you may need to allow the potatoes to steam in about 1 cup of water for 10 minutes or so to ensure they are fully cooked before sauteing them.
  • No need to peel the sweet potatoes, but I do like to peel the apples. This is 100% optional, you can leave the apple skins on if you want.
  • To make a larger batch of this apple sweet potato hash, use the oven instead of the stove. See the steps below on how to make this in the oven.
How to make this hash in the oven (large batches or meal prep)
  1. Start by preheating the oven to 425F. Line a baking sheet with parchment paper.
  2. Cut the potatoes into ½ inch cubes and add them to the baking sheet. Drizzle them with olive oil and be sure to stir them around to distribute the oil as best as you can.
  3. Bake the sweet potatoes in the oven at 425F for 10-15 minutes.
  4. While the potatoes are roasting, peel and cut the apple and finely chop the fresh sage.
  5. After 10-15 minutes, remove the sweet potatoes and add apple, salt, garlic powder and fresh sage. Stir well to fully distribute the spices.
  6. Bake again at 425F for 10 minutes.
Storing leftovers
Fridge: Store leftovers in an airtight container for up to 5 days.
See how I calculate food cost.

Nutrition Information

Nutrition Facts
Amount per Serving
Calories
216
Fat
 
8
g
Carbohydrates
 
36
g
Fiber
 
6
g
Sugar
 
14
g
Protein
 
2
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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