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    Grits and Pinecones » Recipes » Breakfast

    Easy Southern Sweet Potato Hash

    February 10, 2019 by Sharon Rigsby, Updated February 5, 2022 3 Comments

    Jump to Recipe Print Recipe
    Southern Sweet Potato Hash Pinterest pin.

    Easy Southern Sweet Potato Hash is full of healthy sweet potatoes, crisp Granny Smith apples, tart cranberries, and bacon cooked with eggs in a cast-iron skillet!

    Easy Southern Sweet Potato Hash with eggs in a cast iron skillet.

    Versatile, sweet and savory Easy Southern Sweet Potato Hash is the “breakfast of champions” and a great way to start the day! It also makes a tasty brunch main dish, and we even had it for dinner the other night. Leave out the eggs, and you have a flavorful side-dish. 

    It’s no secret Southerners love sweet potatoes! And, we put them in all sorts of dishes including pies, soups, biscuits, and casseroles, every chance we get. My husband, in particular, is a big fan of sweet potatoes, and I am always on the lookout for new recipes. This recipe, my friends, is a winner and deserves a place in your list of “go-to” meals!

    Sweet Potato Nutrition Facts:

    Sweet potatoes are a rich source of fiber, vitamins, and minerals including iron, calcium, and selenium. They are also full of B vitamins, vitamin C and beta-carotene. A small plain baked sweet potato has just over 100 calories. 

    Of course, the apples, cranberries, and eggs in this flavorful dish are nutritional powerhouses too!

    Can you eat sweet potato skin?

    The short answer is yes! Leaving the sweet potato skin on, adds, even more, fiber and vitamins. Just be sure to scrub the potatoes thoroughly. And, cut off any hard places or skin that is discolored before you cube the potatoes.

    More sweet potato recipes:

    If you like sweet potatoes as much as we do, be sure to check out these other scrumptious sweet potato recipes on my blog: 

    Southern Sweet Potato Casserole with Bourbon

    Southern Candied Sweet Potato Casserole with Pecans

    Terry’s Thanksgiving Sweet Potato Casserole

    Easy Creamy Sweet Potato Soup

    Healthy Roasted Sweet Potato Stacks

    Easy Southern Sweet Potato Pie

    Sweet Potato Biscuits with Cranberry Aioli

    Roasted Sweet Potato Salad

    You might also want to check out my roundup post: 33 Best and Easiest Sweet Potato Recipes for Thanksgiving.

    How to make Easy Southern Sweet Potato Hash: 

    Preheat the oven to 400 degrees F.

    Place the bacon in a cold 10-inch cast-iron skillet over medium-low heat. Fry the bacon for about 10 minutes, or until it is browned and crispy, turning frequently.  Remove the bacon (leave the bacon grease) and drain on a paper towel.  Crumble and set aside. 

    Cooking bacon in a cast iron skillet.

    While the bacon is cooking, cube the potatoes and apple. 

    Add the potatoes to the skillet and stir to coat with the bacon grease. Add salt and pepper and cook, stirring once, for about 5 minutes. 

    Cooking cubed sweet potatoes in a cast iron skillet.

    Use a spatula and turn the potatoes over. Add the apple and thyme. Cook for an additional 10 minutes, stirring occasionally or until the potatoes are almost done. (If the skillet starts looking dry, you can add 1-2 tablespoons of olive oil or vegetable oil to ensure the potatoes and apples don’t stick.)

    Cooking sweet potatoes and apples in a cast iron skillet.

    Sprinkle the cranberries over the top and make a well for the eggs with a large spoon. Place 1 pat of butter in each well and carefully crack the eggs into them. 

    Two eggs cracked into a pile of sweet potato hash in a cast iron skillet.

    Sprinkle the eggs with just a bit of salt and pepper to taste and place in the oven.  Cook for 7-8 minutes for “over light” eggs with a runny yolk. 

    Carefully remove the pan from the oven, garnish with a sprig of fresh thyme if desired and serve immediately. 

    Close up of Sweet Potato Hash with Eggs in a cast iron skillet ready to serve.

    Sharon’s Expert Tips:

    • This recipe can easily be stretched to make four servings with the addition of two more eggs. 
    • The times as shown for baking eggs in the oven assume you like your eggs “over easy” with a runny yolk!  I like my yolks hard, so I leave mine in the oven for a few more minutes. In any event, oven temperatures vary widely so start checking your eggs at about six minutes to ensure they are cooked how you like them. 
    • This recipe works best with a “well-seasoned” cast iron skillet. However, any oven-proof skillet will work as well.  
    • Try to cut the sweet potatoes and apples into the same size cubes. If the cubes are larger than ¾ inch, they will take a little more time to cook; if they are smaller, they will take less time than the recipe specifies. 
    • You can certainly substitute another apple variety for the Granny Smith. But, I like the firmer texture and tartness to contrast with the sweetness of the sweet potatoes. 
    • You can substitute dried cranberries or Craisins for the fresh cranberries, or you can leave them out altogether. 
    • If you don’t have fresh thyme, you can substitute ½ teaspoon of dried thyme. 

    If you make this recipe:

    Please rate it and let me know what you think in the comments section.  Also, take a picture, post it on Instagram, tag @gritsandpinecones, and hashtag it #gritsandpinecones.

    I love hearing from you and seeing what you have made!

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    Easy Southern Sweet Potato Hash with eggs in a cast iron skillet.

    Easy Southern Sweet Potato Hash Recipe

    Sharon Rigsby
    Easy Southern Sweet Potato Hash is full of healthy sweet potatoes, crisp Granny Smith apples, tart cranberries, and bacon cooked with eggs in a cast-iron skillet!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Breakfast/Brunch, Lunch, Main Dish
    Cuisine American, Southern
    Servings 4 servings
    Calories 180 kcal

    Ingredients
      

    • 4 slices bacon
    • 2 sweet potatoes medium, unpeeled and cut into approximately ¾-inch cubes (approximately 1-½ lbs.)
    • 1 Granny Smith apple large, unpeeled and cut into approximately ¾-inch cubes
    • 1 teaspoon thyme fresh chopped, plus 1 sprig for garnish (optional)
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 1 tablespoon butter unsalted
    • 1-2 tablespoon olive oil if needed
    • ⅓ cup cranberries can use frozen
    • 2 eggs extra large

    Instructions
     

    • Preheat the oven to 400 degrees F.
    • Place the bacon in a cold 10-inch cast iron skillet over medium-low heat. Fry the bacon for about 10 minutes, or until it is browned and crispy, turning frequently. Remove the bacon (leave the bacon grease) and drain on a paper towel. Crumble and set aside.
    • While the bacon is cooking, cube the potatoes and apple.
    • Add the potatoes to the skillet and stir to coat with the bacon grease. Add salt and pepper and cook, stirring once, for about 5 minutes.
    • Use a spatula and turn the potatoes over. Add the apple and thyme and cook for an additional 10 minutes, stirring occasionally or until the potatoes are almost done. (If the skillet starts looking dry, you can add 1-2 tablespoons of olive oil or vegetable oil to ensure the potatoes and apples don't stick.)
    • Sprinkle the cranberries over the top and make a well for the eggs with a large spoon. Place 1 pat of butter in each well and carefully crack the eggs into them.
    • Sprinkle the eggs with just a bit of salt and pepper to taste and place in the oven. Cook for 7-8 minutes for "over light" eggs with a runny yolk.
    • Carefully remove the pan from the oven, garnish with the bacon and a sprig of fresh thyme if desired and serve immediately.

    Notes

    Sharon's Expert Tips:
    • This recipe can easily be stretched to make four servings with the addition of two more eggs.
    • The times as shown for baking the skillet in the oven assumes you like your eggs "over easy" with a runny yolk! I like my yolks hard, so I leave mine in the oven for a few more minutes. In any event, oven temperatures vary widely so start checking your eggs at about six minutes to ensure they are cooked how you like them.
    • This recipe works best with a "well-seasoned" cast iron skillet. However, any oven-proof skillet will work as well.
    • Try to cut the sweet potatoes and apples into the same size cubes. If the cubes are larger than ¾ inch, they will take a little more time to cook; if they are smaller, they will take less time than the recipe specifies.
    • You can certainly substitute another apple variety for the Granny Smith, but I like the firmer texture and tartness to contrast with the sweetness of the sweet potatoes.
    • I always have frozen cranberries in my freezer. If you don't have them, you can substitute dried cranberries or Craisins, or you can leave them out altogether.
    • If you don't have fresh thyme, you can substitute ½ teaspoon of dried thyme.
    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator, especially those with dietetic allergies and food-related diagnoses.

    Nutrition

    Calories: 180kcalCarbohydrates: 19gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 116mgSodium: 689mgPotassium: 387mgFiber: 3gSugar: 9gVitamin A: 11200IUVitamin C: 20.6mgCalcium: 40mgIron: 1.1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    1. Rose Rodriguez

      March 05, 2019 at 9:27 am

      I made this recipe and brought to my book club brunch, without the eggs, as a side dish. It was a big hit and I’m going to share the recipe on our Facebook page. One comment is that you never said when to add the crumbled bacon. I added it with the cranberries.

      Reply
    2. Karly

      February 20, 2019 at 8:13 pm

      Delish! Can’t wait to try!

      Reply
    3. Linger

      February 11, 2019 at 10:45 am

      Sharon, this looks so fabulous! Love the idea of sweet potatoes and granny smith apples. This is not only the “breakfast of champions” it is a “meal of champions” for any time of the day. Thanks so much for posting.

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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