This Potato Apple Harvest Hash makes a perfect side dish or vegan breakfast recipe! It's healthy, easy to make, and full of delicious veggies and fresh apples.
One of my favorite items to order when I go out for brunch is a potato hash. It is always so flavorful and a great way to enjoy potatoes, veggies, and- in this case- baked apples!
You can eat this apple hash as is or serve it with avocado and tofu crumbles for a complete meal.
- Potatoes: I decided to use a mix of sweet potatoes and Yukon potatoes. However, you can easily swap them for each other or even use russet potatoes instead of Yukon.
- Red Onion: Can be swapped 1:1 for any onion variety or omitted if you do not like onions.
- Maple syrup: Adds a subtle sweetness to this dish. Swap it out for honey or agave if you prefer.
How to make apple hash
Prep the veggies
First, use a knife to chop the potatoes into bite-sized pieces. Cut the brussel sprouts in half and quarter any larger ones.
Peel and dice the carrot and cut the onion into large chunks. Finally, chop the apple into bite-sized pieces, making sure to discard the core.
Add to tray & season
Add the veggies and apple to a large baking tray.
Then, top with avocado oil, maple syrup, dijon mustard, salt, garlic powder, and pepper. Use your hands or a large spoon to toss the veggies until they are evenly coated in the seasoning.
Roast & serve
Add the tray to the oven and bake at 425F for 30-35 minutes until the veggies are cooked through and beginning to form crisp exteriors.
I recommend removing the tray halfway through roasting to toss the veggies to make sure they cook evenly.
Then, serve the sweet potato apple hash with any desired toppings & enjoy while warm!
FAQ & Tips:
What goes well with this harvest hash?
I decided to pair this hash with avocados and fresh herbs like parsley. However, it also goes great with eggs (if not vegan), or any meat alternative like vegan bacon or my tofu crumbles.
It also tastes great drizzled with sriracha for a spicy kick or with a vegan aioli to dip the veggies into. I also love it with a drizzle of chimichurri sauce on top. You can find the recipe for that in my portobello mushroom taco recipe.
How do I store leftover potato hash?
Cooked apple potato hash can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month.
I can't wait for you to try this simple & delicious Potato Apple Harvest Hash. Whether you enjoy it for breakfast, lunch, or dinner- it's truly a great meal!
More vegan breakfast ideas you will love:
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Potato Apple Harvest Hash
- 1 small sweet potato diced
- 1 yukon potato diced
- 1 ½ cups diced brussel sprouts
- 1 large carrot peeled & diced
- 1 small red onion peeled & cut into large chunks
- 1 large apple cored & diced
- 1 ½ Tablespoon avocado oil
- 1 Tablespoon maple syrup
- 2 teaspoons dijon mustard
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1Preheat the oven to 425F and prep the veggies. Dice the sweet potato, Yukon potato, and apple into bite-sized pieces. Chop the brussel sprouts in half or quarter the larger ones. Peel and dice the carrot.
- Add to a baking tray and top with the avocado oil, maple syrup, dijon mustard, salt, garlic powder, and ground pepper. Mix together to coat.
- Bake for 30-35 minutes until the apples soften and the veggies begin to brown and crisp. I recommend removing the tray halfway through and tossing the veggies so they cook evenly. Then, serve warm & enjoy!
- Cooked apple potato hash can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month.