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!
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 we do, you might also like these popular recipes on my blog: Baked Southern Candied Sweet Potatoes, Easy Creamy Southern Sweet Potato Soup, and Easy Southern Sweet Potato Pie.
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.
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. 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 a sprig of fresh thyme if desired and serve immediately.
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 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 3/4 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 1/2 teaspoon of dried thyme.
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Easy Southern Sweet Potato Hash Recipe
Ingredients
- 4 slices bacon
- 2 sweet potatoes medium, unpeeled and cut into approximately 3/4-inch cubes (approximately 1-1/2 lbs.)
- 1 Granny Smith apple large, unpeeled and cut into approximately 3/4-inch cubes
- 1 tsp thyme fresh chopped, plus 1 sprig for garnish (optional)
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 Tbsp butter unsalted
- 1-2 Tbsp olive oil if needed
- 1/3 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
- 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 3/4 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 1/2 teaspoon of dried thyme.
Linger says
February 11, 2019 at 10:45 amSharon, 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.
Karly says
February 20, 2019 at 8:13 pmDelish! Can’t wait to try!
Rose Rodriguez says
March 5, 2019 at 9:27 amI 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.