This delicious Sweet Potato Apple Hash is the perfect breakfast recipe made in 30 minutes. It’s full of healthy and satisfying ingredients. This paleo and Whole30 recipe is also gluten-free, grain-free, and dairy-free.

bowl of hash ready to eat on a table

Many people enjoy making a savory breakfast or brunch recipe like this Sweet Potato Apple Hash. Loaded with herbs and flavor from the vegetables, apple, and bacon, this is such a delicious breakfast option.

Why You Need This Recipe

  • This clean eating breakfast recipe makes four 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.
  • While this dish only takes 30 minutes from start to finish, you can cut down the cooking time by having your vegetables prepped and chopped the night before.

Key Ingredients

photo with ingredients for sweet potato apple hash
  • Chopped sweet potatoes and chopped apples add heartiness and natural sweetness to the hash.
  • Bacon adds flavor and a crisp, chewy texture.
  • Onion, rosemary, salt and pepper add even more flavor.
  • Eggs add more protein and help make this the ultimate savory breakfast.

Be sure to check the recipe card at the end of this post for the full recipe and ingredients.

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.

making sweet potato hash in a skillet

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.

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.

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.

fried eggs on top of sweet potato hash in skillet

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.

bowl of sweet potato hash with an egg on top

Recipe Tips

  • Leave out the bacon and use a tablespoon of olive oil to make this dish vegetarian.
  • You can use a red or green apple in this hash.
  • 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.

Recipe 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.

spatula serving the breakfast hash

More Healthy Breakfast Recipes You Might Like

Or, check out my complete index of clean eating breakfast recipes.

More Healthy Breakfast Resources!

25 Easy Gluten & Dairy-Free Breakfast Recipes

13+ Clean Eating Breakfast Ideas (From a Nutritionist)

15+ Healthy Breakfast Ideas for Kids (From a Nutritionist)

25+ Dairy-Free Smoothie Recipes (No Milk)

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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sweet potato apple hash on plate.

Sweet Potato Apple Breakfast Hash

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5 from 2 reviews

Print Recipe

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.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 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

  1. Leave out the bacon and use a tablespoon of olive oil to make this dish vegetarian.
  2. You can use a red or green apple in this hash.
  3. If you don’t have fresh rosemary, you can use 1 teaspoon of dried rosemary.
  4. 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.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 290
  • Sugar: 15.5 g
  • Sodium: 919.2 mg
  • Fat: 9.1 g
  • Saturated Fat: 3 g
  • Carbohydrates: 40.5 g
  • Fiber: 6.4 g
  • Protein: 12.6 g
  • Cholesterol: 197.4 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is studying to be a holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.