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With lots of sweet and a bit of savory flavor, these caramelized sweet potato apple hash browns will be your new favorite side dish for any meal. Using Japanese sweet potatoes plus sweet and tart apples, you get a delicious flavor combination that’s free of refined oils and sugars yet feels like the ultimate comfort food.
Like I said yesterday, it’s apples before pumpkins over here! Plus, I have to finish sharing my favorite stove-top recipes before I start baking everything in my new oven. This is a good one, and look guys – no meat! Not even a bacon bit! I would say it’s pretty rare that I have a recipe on here that’s not a cookie, muffin or fudge yet has not a drop of meat. Or a pound.
I’m talking up my apples but I literally just took a pumpkin recipe out of the oven 5 minutes ago. I’m hoping this one does not break my heart, but whatever happens, happens. I’m getting better at regulating my emotions when faced with a recipe that just wasn’t meant to be. Or one that is purposefully trying to make my life harder. Because cookies will do that to you, this I know.
But really, I guess I finally caught on to the thing about recipe heartbreak that’s much more awesome that actual heartbreak – you can literally just manipulatethe recipe, make it again, and, voila, you’re back in love. Magical stuff right? Not like human relationships, where that sort of thing is way frowned upon and doesn’t work anyway. I guess that is my relationship/cooking tip of the week – manipulate your recipe, not your partner.
But getting back to the hash browns, because these you really need to make these and with my recipe, they’re foolproof! I used to burn my sweet potatoes on the stove before I figured out a way to cook them that gets them both soft on the inside and crispy on the outside – something it’s easy for the oven to do, but with the stove it requires a method.
My method involves both steaming and frying and since I started doing this, my hash recipes come out great every time. If you guys follow me on Instagram(and if you don’t, now’s your chance!) you know I’m just a leeetle into hash browns of all kinds for breakfast. It’s sorta been my thing since I started out with paleo. I can’t even remember what inspired me to start making them, since I never ever did prior to paleo, but, it happened and now here we are. With me giving you and your cookies relationship advice. We’re really living the dream now, I’m telling you 🙂
Caramelized Sweet Potato Apple Hash Browns {Paleo & Whole30}
Caramelized Sweet Potato Apple Hash Browns
Caramelized Sweet Potato Hash Browns using Japanese sweet potatoes, pink lady apples, and ghee, for a delicious and healthy sweet/savory combo for breakfast or anytime! Gluten free, grain free, dairy free, soy free, refined sugar free.
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course:Breakfast, Brunch, Side Dish
Cuisine:Paleo
Servings: 2 -4 servings
Ingredients
- 1very large sweet potato*or 2 medium ones, peeled and diced - about 2 cups diced
- 1large pink lady or granny smith applediced (peeling optional)
- 2tbsp+ 2 tsp ghee or coconut oil - separated
- 1/2tspfine grain sea salt
- 1/4-1/2tspground cinnamon
- 1tsporganic coconut sugar** - optionalomit for Whole30
Instructions
Heat a large, seasoned cast iron pan (or any heavy skillet that won't stick) over medium heat and add 2 tbsp of the ghee*
Once the pan is heated, add the diced sweet potatoes and sprinkle evenly with the sea salt and stir/toss to coat the potatoes cooking fat and salt.
Cover the pan, using any cover that is large enough, for about 2 minutes. Uncover and stir, lower the heat a bit if the potatoes are starting to brown too much. Recover and cook for another 2-4 minutes until the potatoes are soft.
Uncover the pan and continue to cook, stirring, until the potatoes are light brown all over.
Add the diced apples plus the 2 tsp ghee and stir to combine. If adding the coconut sugar*, do this now.
Cook over medium heat, stirring occasionally, for another 5 minutes or until the apples and potatoes are brown. Adjust the heat of your stovetop as necessary to avoid burning.
Once apples and potatoes are toasty, remove from heat and stir in the cinnamon. Let cool a bit and then serve warm. Enjoy!
Recipe Notes
*I used a Japanese sweet potato with purple skin and white flesh on the inside and their texture is more like a white potato, the flavor is mildly sweet. These are great, but you can use whatever sweet potato you like!
**Completely optional (it will be sweet without), omit to keep this recipe Whole30 compliant.
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Are you as obsessed with caramelizing things as I am?
What are your favorite apples for cooking? For eating raw?
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About Michele
More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!
Reader Interactions
Reader Reviews & Comments
I have to pick up more Japanese sweet potatoes! So good. You know I love apples – my favorites are right now, the honey crisp which are back in stores, granny smith and pink lady.
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Michele saysThose are our top 3 as well! And yes go get those sweet potatoes 🙂
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- Taylor says
Japanese sweet potatoes are delicious, but we have so much trouble finding them here!
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- Anne G Tisdale says
Why is there no way to pin your recipes?
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I’ve still never seen Japanese sweet potatoes in any of the stores I go to! It will be my mission over the next few months to try them and make this recipe because it sounds delicious:) My favorite apples are gala but I love using different kinds of apples in recipes!
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- Michele says
You have to find them, they’re really the best!
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- SuzLyfe (@suzlyfe) says
Oh Em GHee (see what i did there :D) They had Japanese sweet potatoes in the baskets on Chopped not too long ago and I immediately thought of you. Apple and sweet potato are so good together. Definitely an underappreciated combo 😀
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- Michele says
Love ghee jokes. And bacon and sausage jokes 🙂 And yes I love that combo, I wish I could eat more apples but for this sort of thing I make an exception and it’s well worth it.
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I have never done apples with potatoes. This sounds so very good! I’ve been making a ton of Apple recipes lately and pumpkin. I can’t decide between the two!
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- Michele says
A must try- apples and sweet potatoes! They complement each other well. I just made a bunch of pumpkin things today but I like doing both from now through Thanksgiving 🙂
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Oh wow. I’ve never thought of having apples in with potatoes like this. It sounds incredible! Can’t wait to get some fresh apples this season. Definitely one of the perks of Fall!
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- Michele says
Definitely try it, it’s a great combo 🙂
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- cottercrunch says
yay for apples! i bet pears would be awesome too. And yes, pumpkin season will come but first, it’s all about them apples and stove top makes it smell amazing,right?
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- Michele says
Yes, pears would fit right in there 🙂 I absolutely love that cinnamon apple smell, totally the best! Okay I love pumpkin spice too, it’s all delicious.
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- Lesq says
I do that as a snack with plantains, apples and a few sprinkled almonds on top and eat it in a bowl with a little coconut milk– sorta like a cereal. Will be making this Monday evening with my roasted chicken. Have a great weekend!!!
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- Michele says
Yum – sounds great! And I had this with chicken thighs and it was yummy 🙂
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- athleticavocado says
I LOVE this take on sweet Hashbrowns! Sweet Potatoes and Apples are perfect for fall! Looks so darn yummy 🙂
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- Michele says
Love my sweet and savory – really delicious!
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Yes we love hash browns, and have them often for dinner with eggs. I never think to use the Japanese sweet potatoes though, they are perfect for this sweeter recipe though!! Hope your cookies turned out amazing!
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- Michele says
Japanese sweet potatoes are so good, definitely my favorite!
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- thisrunnersrecipes says
This looks delicious and would be so good after a long run! Japanese sweet potatoes are so good and a great way to mix it up from regular sweet potatoes. My favorite apples are Fuji and Braeburn, although I really like them all (except red delicious).
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- Michele says
I don’t like red delicious either but my kids do – I think only because of the color! And this would be great after a long run with some eggs and bacon too 🙂
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- danielle saucy smith says
I’m all over this. I’ll probably add curry powder because that’s how I roll. I seem to caramelize everything whether I should or not 😀 I like it so no complaints. Happy Friday!
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- Michele says
I love to caramelize everything, it’s fun and always tastes good, so why not 🙂 I wouldn’t think to add curry, might have to try!
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Girl, I could actually eat this recipe 😉 2 of my favorite foods! Japanese sweets and apples! Glory!
I’d say you should start a relationship/cooking counseling service. You have some true wisdom to share 😉 Haha!
My least favorite apple is the granny smith, not good raw, but cooked is fine! To eat though, pink lady and fuji apples for life!!!! Pink lady rock too!….I love all apples 😉 But you know which one I feel bad for? Golden delicious! They are always forgotten!Reply
- Michele says
Granny smith are great for cooking but I agree they’re too tart to eat raw. I always use them in apple crisp. And you’re right about golden delicious – I never know what to do with them and my kids want their apples to be red, orange, or pink 😉
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- Jamie says
I love cooking with gala apples, but granny smith are my favorite to just snack on with nut butter 🙂 Have so much fun breaking in your new oven ! Can’t wait for all the new recipes 🙂 Have a fabulous weekend!!
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- Michele says
Haven’t tried cooking with gala, granny smith are a bit tart but great for pies and crisps and all that. Breaking in the oven is going well! Have a great weekend!
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Yum! What a delicious combo!
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- Michele says
Thanks, hope you try it!
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- hungryforbalance says
I love this recipe! Root vegetables and apples are a match made in heaven! I pretty much love any type of apple I can get my hands on.
Even though I don’t eat bacon often, I think bacon would go great in this 😉Reply
- Michele says
I think it would too – next time 🙂 Or I’ll just make this plus some bacon and eggs – maybe after my long run tomorrow!
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I love pink lady apples, as well as NY heirloom varieties. I agree, apples before pumpkins – those are Octobers!
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- Michele says
Pink lady’s are great all around. Can’t wait to go apple picking although I don’t think we can squeeze it in until the very end of the month!
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Two of my favorites right there – sweet potatoes and pink lady apples. I think we need to go apple picking this weekend so I can make this asap!
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- Michele says
I wanted to go today but something came up – I HAVE to go every year although I think it has to wait another two weeks sadly!
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Amg now this just -screams- fall — loving it! I just recently picked up some pin ladies after not having them for a while, and I seriously forgot how much I love them. Those and golden delicious are probably my favourites!
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- Michele says
The flavor and texture of the Pink Ladies is perfect for anything apple related 🙂 Golden delicious gets neglected over here since the kids want their apples red, or at least an orangey pink!
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That recipe looks so good especially for a fall brunch! That reminds me too, I want to do some apple picking. Time to look up some orchards in the area.
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- Michele says
Apple picking might be my favorite – such great memories and then of course, the baking afterwards 🙂
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Spud love all the way. This looks fantastic and I’m kind of thrilled you skipped the meat so I can make it as is.
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- Michele says
Sweet and perfect without the meat 🙂
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- chasetheredgrape says
When I was in the UK, my favourite Apple was a cox or Braeburn… So amazing! Now in Australia my favourite is a pink lady or sundowner. I always find that local apples taste the best 🙂
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- Michele says
I haven’t had a sundowner. I agree I love freshly picked local ones 🙂
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- Ann says
Made these tonight with regular sweet potatoes, ambrosia apples, onions and no sugar. Delicious!!! Thanks for this great idea.Reply
- Michele says
Awesome! Really doesn’t need the sugar and I’m sure the onions made it amazing!
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- Hong Martin says
GREAT recipe! I loved the salty, sweet, tart and savory flavors in this dish. I used regular sweet potatoes. It’s August, and I already have requests to make this with holiday ham at Christmas!Reply
- Michele says
That’s incredible! So happy you all liked it. Now I’m dying to make it for myself today 🙂
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- Lisa Taylor says
I just found this recipe when I was looking for a way to get rid of some regular sweet potatoes that were hanging around on my counter. This recipe was so amazing! My husband raved about it! I added about 1/3 of a big red onion and used coconut oil instead of ghee. This recipe will be a staple in our home from now on! Thank you so much! 🙂Reply
- Michele says
This is one of those simple favorites for me! So thrilled you guys liked it!
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- Gina says
Hi! I have made this a few times and love it – it was the only way my husband made it through a whole30! I would like to make it for our next whole30 and do as much ahead of time as possible. Do you think I could freeze the hash? and if so, would it be before or after cooking? thanks!Reply
- Michele says
Hmm, haven’t tried to freeze a hash but if I had to guess, I’d say after cooking would be the way to go, and then reheat in the oven, maybe covered to avoid excessive browning.
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- Karen says
I love this. It is so yummy & really easy to make. I make it & just reheat it in the oven as I want it over a couple of days. Delicious ??Reply
- Sarah Jane says
I loved this hash! I had some leftover diced pork in the fridge, so I threw that in with the apples. I also added a few raisins at the same time since I’m doing Whole30 but have a sweet tooth. The recipe worked better for me when I added a splash of water at the end and recovered to let everything steam for about 30 seconds; but next time I’ll add the water to the yams and raisins at the second covering instead. This is because my yams got burned on one side which I hope to avoid.Reply
- Sue Ryze says
Great recommendation. I tried this and you’re right it was delicious without the coconut sugar as well
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- Ginger says
I didn’t add coconut sugar, but the natural sweetness of the potatoes and apples really made this a delicious change to my usual breakfast! Great and easy recipe!Reply
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