A hash is one of the best breakfast/lunch/dinner/ways-to-use-whatever-is-in-the-fridge meals I can think of. Just a bunch of tasty ingredients cooked in a pan until they are tender on the inside and golden brown on the outside. Topped with an egg, it is one of those weeknight dinners that makes me feel like I accomplished something great without much effort at all.
A hash like this one can be loaded full of vegetables and makes for a hearty, healthy one-pan dinner. There’s a little chopping required up-front, but bringing it all together in a hot skillet really couldn’t be easier. 
Sweet Potato, Apple and Bacon Breakfast Hash
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Sweet Potato, Apple, and Bacon Breakfast Hash is a hearty, one-pan meal loaded with vegetables and topped with a perfectly fried egg.
Ingredients
- 8 strips bacon
- 1 onion, chopped
- 2 sweet potatoes (13oz/360g total), diced
- 2 russet potatoes (13oz/360g total), diced
- 1 granny smith apple (5.5oz/150g), diced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 eggs
Instructions
- Heat a large skillet with a tight-fitting lid over medium heat. Add the bacon and cook on both sides until crisp. Transfer the bacon to a cutting board to cool.
- In the bacon grease remaining in the skillet, add the chopped onion and cook for about 3-4 minutes until soft and translucent.
- Add the diced sweet potatoes and russet potatoes to the skillet. Stir to coat them in the bacon grease and onion mixture. Cover the skillet with the lid and cook for 10-12 minutes, stirring occasionally, until the potatoes are tender.
- Remove the lid and add the diced apple, kosher salt, and black pepper. Stir everything together and cook for another 5-7 minutes, uncovered, until the apples are soft and the potatoes are golden brown.
- While the hash finishes cooking, chop the cooled bacon into bite-sized pieces and add them back to the skillet. Stir to combine.
- In a separate pan, fry the eggs to your liking and serve them on top of the hash.
Notes
This hash can be customized with any vegetables you have on hand. Try adding bell peppers or mushrooms for extra flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 600
- Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 18
- Cholesterol: 210
YUM! We currently have 12 sweet potatoes sitting on the counter at home ready to be cooked. This looks like such a warm, hearty, healthy way to eat them up! Thanks for sharing.