I struggle with breakfast. Don’t get me wrong, I love it. But I feel very limited by breakfast options. It’s either eggs (which my husband doesn’t like), carbs (which my body doesn’t like), sugars (that my kids definitely don’t need), or a combination of all the above. And as much as I would love to smash my face into a big pan of homemade cinnamon rolls with a side of cream cheese filled french toast and a pound of bacon, my waistline tells me that’s not the best idea. So when it was my turn to make breakfast for the mom’s group I’m in, I did what most women do when needing a new recipe… I pulled up Pinterest! And low and behold, at my fingertips were hundreds of healthy breakfast hash recipes.
Funny thing is that I didn’t have all the ingredients for a single recipe I pulled up. So what do you do when you have 40 ladies to feed in the morning and don’t feel like making a midnight grocery run? You improvise.
I often find that my best and most loved recipes are a result of improvising. This is one of them!
This recipe received rave reviews from my girlfriends and several requests for the recipe. It satisfies the desire for sweet with the sweetness of the sweet potatoes. It covers the savory side with the bacon. The eggs fill up the tummy with protein. And… it’s Whole 30 and Paleo compliant.
A week after I made this Sweet Potato & Apple Breakfast Hash for the mom’s group, I had my parents over for breakfast and made the recipe again. This time I tweaked the type of apple used.
Mom group = Honeycrisp apples. The dish was sweet deliciousness! Family breakfast = Granny Smith apples.
Oh my goodness, the tart Granny Smith apples in contrast to the sweetness of the sweet potatoes was a flavor explosion! Rounding out all the taste desires, this breakfast hash went from being delicious to an addiction.
The saying, “You can’t have enough of a good thing” was made for this recipe. Which is something I feel we should talk about… serving size. The serving size of 12 may seem like a lot so let me help put it into perspective. I said that I fed 40 moms with it. Well, this is the exact quantity of what I made for the mom morning. Keep in mind though that there was a full spread of bagels, muffins, egg casseroles, and yogurt in addition to my breakfast hash. So most of the moms only took one small serving spoon helping.
This is also the same quantity that I made for my family. I served our amazing Pumpkin Chocolate Chip Muffins with it just in case my boys were resistant to breakfast hash. (BTW… they all loved it. Even the pickiest one! Mom score!) Each of the 3 boys had a single serving, 4 adults a double serving at breakfast, and I spread the leftovers across two mornings when I got to eat by myself with a cup of coffee in complete quiet.
And yes, it reheats very nicely! So you literally cannot have enough of this!
I usually do not spend much time making breakfast so the 50 minutes the recipe takes is longer than I would typically spend. However, this sweet potato and apple deliciousness is worth every minute! Go ahead and get cookin’! You won’t regret it.
Sweet Potato & Apple Hash
- 7 medium-large sweet potatoes
- 5-6 medium apples
- 1 pound bacon - brown & crumbled
- 3 tbsp extra virgin olive oil
- 2 tbsp ghee
- 1 tsp ground cinnamon
- 6 large eggs
- Bake according to the Cinnamon Sweet Potato Home Fries recipe found at http://msalishacarlson.com/blog/cinnamon-sweet-potato-home-fries/
- Peel and chop apples.
- Over medium heat, add 1-2 Tbsp ghee to skillet.
- Add apples.
- Cook until apples are tender.
- Add Chipotle pepper.
To complete recipe:
- After each item is cooked completely, stir together in casserole dish. Serve hot.
I should probably warn you that once you make this recipe, you’ll be addicted. And you’ll be asked for the recipe over and over and over. Yah, it’s that good!