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    Home » All Recipes » Breakfast + Brunch

    Potato Apple Harvest Hash

    Published: Jan 10, 2023 by Megan · This post may contain affiliate links.

    Jump to Recipe
    potato has with text overlay "the best potato apple harvest hash, vegan & gluten-free!".

    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.

    bowl of roasted potatoes, sweet potatoes, apples, red onion, brussel sprouts, and carrot topped with parsley.

    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.

    Ingredients:

    baking tray with labeled ingredients.

    Ingredient notes:

    • 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.

    diced sweet potato, potatoes, apples, brussel sprouts, carrot, and red onion on sheet pan.

    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!

    roasted & diced sweet potato, potatoes, apples, brussel sprouts, carrot, and red onion on sheet pan.

    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.

    two bowls and a tray of roasted potatoes, sweet potatoes, apples, red onion, brussel sprouts, and carrot topped with parsley.

    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!

    -TSG

    More vegan breakfast ideas you will love:

    • Baked Cinnamon Sugar Apples
    • Southwest Tofu Scramble
    • The Best Vegan Biscuits
    • Apple Pie Overnight Oats

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    bowl of roasted potatoes, sweet potatoes, apples, red onion, brussel sprouts, and carrot topped with parsley.

    Potato Apple Harvest Hash

    This apple harvest hash is filled with roasted potatoes, veggies, & apple for the perfect sweet and savory recipe.
    5 from 1 vote
    Print Pin
    Course: Breakfast + Brunch
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 6 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    • 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

    Instructions

    • 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!

    Notes

    • 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.

    Nutrition

    Serving: 1bowl | Calories: 120kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 435mg | Potassium: 390mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5263IU | Vitamin C: 28mg | Calcium: 35mg | Iron: 1mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

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