Easy Southern Sweet Potato Hash Recipe
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!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4 servings
- 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
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.
Sharon's Expert Tips:
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.
- 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.
Calories: 180kcal | Carbohydrates: 19g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 116mg | Sodium: 689mg | Potassium: 387mg | Fiber: 3g | Sugar: 9g | Vitamin A: 11200IU | Vitamin C: 20.6mg | Calcium: 40mg | Iron: 1.1mg