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Breakfast

Apple Sweet Potato Hash

Plenty of protein, a serving of veggies, slices of fruit and even a little spice – this hearty hash covers all of your nutritional bases while delivering plenty of flavor.

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Finding the perfect Paleo recipes isn’t always easy. But we’ve got you covered with a breakfast that checks off just about every possible box. It’s Paleo, but it’s also vegetarian. It’s filled with protein to keep you satisfied all morning long, but it doesn’t skimp on nutrient-rich veggies and even a little fruit (yep, that creamy green avocado counts!). And best of all, it’s rich in flavor thanks to a blend of fragrant spices. 

Together, all of these details make our Apple Sweet Potato Hash a well-rounded and balanced breakfast. There’s so much to like about this meal that it’s almost hard to pick our favorite part. From nutrient-rich chunks of sweet potato to the incredibly vitamin-packed leaves of wilted kale to the sweet and crunchy chopped apple, it’s got everything you could want in each bite. Plus, with the addition of scrambled eggs and a seasoning blend of garlic, cumin, ginger, cinnamon and a little hot sauce for some extra kick, it’s a morning meal that definitely won’t bore you or your taste buds.

Even better: You can chop up and prep most of the ingredients in this recipe ahead of time. And since it takes just 16 minutes to cook, you can get this breakfast on the table – and yourself out the door – without wasting any time.

Want more savory hash recipes? We’ve got plenty that’ll satisfy both your hunger and your taste buds. Just try one of these versions:

Apple Sweet Potato Hash

Servings
6-8
Prep Time
20 min
Cook Time
16 min

Preparation

  1. Heat 1 tablespoon of the avocado oil in a large skillet set over medium-high heat. Add the onion and sweet potato. Stir to combine.
  2. Add the water, cover, and cook until the sweet potato is tender, about 10 minutes.
  3. Add the kale, apple, cinnamon, ginger, cumin, garlic powder, and a pinch of salt and pepper. Cook, stirring occasionally, for 2 minutes. Remove the hash to a plate and cover to keep warm.
  4. To the same skillet, add the remaining 1 tablespoon of oil. Add the eggs and cook, stirring constantly, until scrambled and cooked to your liking, about 2-4 minutes.
  5. Serve the hash with the scrambled eggs, topped with avocado and hot sauce, if desired.

Recipe courtesy of Paleo Magazine