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–+ servings
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
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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!