This harvest hash is everything you’re craving for the fall season, or anytime! It’s loaded with roasted veggies, apples, bacon, pecans and raisins for a sweet, savory and healthy dish! The apple vinaigrette add the perfect final touch! Paleo, Whole30 compliant and great for any meal or as a holiday side dish!
There are some days I recipe test and know exactly what my plan is. Sometimes it might be a pumpkin snickerdoodle skillet cookie with salted caramel (so specific!) or a Whole30 chicken pot pie.
On those days, I often feel pressured to get the “correct” outcome based on the exact vision I have.
But, on the day I made this harvest sweet potato bacon hash, none of that was going on. My only goals were 1.) create a new hash 2.) put a dressing on it!
Because I wasn’t playing by any rules, the outcome has a whole lot going on. From brussels sprouts to bacon to raisins, it’s almost like a seasonal “kitchen sink” hash!
What You Need to Make this Harvest Sweet Potato Hash
Since there really is a lot going on here, you can’t make this one in a single skillet. Even still, it’s very simple to throw together!
Toasty veggies, pecans, bacon, apples and raisins – plus fall spices. And wait! I almost forgot about goal number 2. – make a dressing!
The vinaigrette is just as harvest-y as the hash itself. It’s super simple and with an immersion blender, it becomes slightly thickened and glazes over the hash ingredients perfectly.
Here’s everything you’ll need to make the hash:
Vinaigrette:
- apple juice
- apple cider vinegar or lemon juice
- mustard
- date paste, pure maple syrup or honey (use date paste* for Whole30)
- cinnamon
- onion powder
- avocado oil or olive oil
- Sea salt
Hash:
- sweet potatoes
- brussels sprouts
- oil for roasting
- nitrate free bacon
- onion
- apple
- pecans
- raisins
How to Make This Harvest Hash
Use an immersion blender to blend the dressing ingredients in a tall container. You can also place the ingredients in a sealed jar and shake to combine.
Preheat your oven to 425° and line a baking sheet with parchment paper. Toss the veggies in oil and sprinkle with salt. Spread out on the baking sheet and roast for 25 minutes or until soft and toasty.
Meanwhile, heat a skillet over medium high heat. Cook bacon until crisp, drain, and reserve 1-2 tbsp fat in the skillet.
Lower heat to medium and add onions, cook until soft, then add the apples and pecans and continue to cook, stirring occasionally, until toasty.
Sprinkle with the cinnamon and sea salt & pepper to taste, stir. Add in the raisins, crumble in the bacon and cook another 15-30 seconds to heat through.
Toss with the roasted brussels sprouts and sweet potatoes. Serve drizzled with vinaigrette.
Date Paste To Sweeten Whole30 Salad Dressings
Since this recipe is Whole30 compliant, I used a small amount of date paste to sweeten it beyond what the apple juice gives it.
Date paste is simply softened dates (medjool work best) blended with water to form a smooth consistency.
You can also use a store bought date syrup or grab this one on Amazon!
If you don’t need the recipe to be Whole30 compatible, you can sub in maple syrup or honey for the date paste.
This is one of those recipes that I could eat all day every day.
You can serve this hash as a side dish (holidays!) or as a meal. It’s just as good for dinner as it is for breakfast and the leftovers reheat well!
I know you guys are ready to cook this hash! Grab an apron (bacon splatters) and start chopping those veggies. Let’s go!
Harvest Hash with Bacon and Apple Vinaigrette {Paleo, Whole30}
Harvest Sweet Potato Bacon Hash with Apple Vinaigrette {Paleo, Whole30}
Ingredients
Apple Vinaigrette
- 3 Tbsp apple juice
- 2 Tbsp apple cider vinegar or lemon juice
- 1/2 Tbsp mustard brown or dijon
- 1/2 tbsp date paste *or pure maple syrup or honey (use date paste* for Whole30)
- 1/4 tsp cinnamon
- 1/4 tsp onion powder
- 1/2 cup light olive oil or avocado oil
- Sea salt to taste
Hash:
- 1 lb sweet potatoes cubed (1/2”)
- 1 lb brussels sprouts quartered
- cooking oil melted, and Sea salt, to roast veggies
- 8 slices bacon nitrate free, sugar free for Whole30
- 1/2 onion medium, chopped
- 1 large apple firm, sweet, crisp diced
- 1/2 cup pecans roughly chopped
- 1/3 cup raisins
- 1 tsp cinnamon or apple pie spice
- Sea salt and black pepper to taste
Instructions
Vinaigrette:
-
Combine all ingredients in a tall container and use an immersion blender to combine until smooth.
Hash:
-
Preheat your oven to 425 degrees and line a large baking sheet with parchment paper. Toss veggies in melted coconut oil and sprinkle with salt. Spread in a single layer on baking sheet and roast in the preheated oven for 25 minutes or until soft and toasty.
-
Meanwhile, heat a large skillet over medium high heat. Cook bacon until crisp, drain, and reserve 1-2 tbsp fat in the skillet.
-
Lower heat to medium and add onions, cook 45 seconds or until soft, then add the apples and pecans and continue to cook, stirring occasionally, until toasty. Sprinkle with the cinnamon and sea salt & pepper to taste, stir. Add in the raisins, crumble in the bacon and cook another 15-30 seconds to heat through.
-
Toss with the roasted brussels sprouts and sweet potatoes. Serve in bowls drizzled with vinaigrette. Enjoy!
Recipe Notes
Nutrition
Shop Products and Ingredients:
Want More Fall/Thanksgiving Recipes? Try One of These!
Sweet Potato Hash with Apples and Pecans {Vegan}
Roasted Butternut Squash Sausage Stuffing {Whole30}
Savory Herbed Sweet Potato Muffins
Butternut Squash Hash with Apples and Bacon
Pumpkin Turkey Meatballs with Creamy Harvest Tomato Sauce
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Thank you, I love your recipes! What do you think about adding some ground meat to this to make it a complete meal?
Totally up to you, enjoy!
Oh this looks really yummy, but unfortunately my husband cannot eat any dark green vegetables due to meds. Any suggestions as to an alternative vegetable?
How about beets?
WOW! This is delicious!! Great job on these flavors! It’s everything you expect it to be! Thank you!!
OMG this is a flavor explosion in the mouth!! My favorite recipe from you ever!! Didn’t make any changes and it was perfect. Don’t skip the dressing – that taste of Dijon elevates it to a whole ‘nother level. Awesome!! Thanks Paleo Mama for a new favorite!!
I want to make this for Thanksgiving but am concerned with the amount as it says it serves 6. Would that be a “side” size or a meal size? Wondering if I need to double it. And if so- have you doubled it? Sometimes I hate doubling things bc it doesn’t always turn out as good. Would you do anything different if doubling?
I have never made a meal of yours I didn’t love so I can’t wait to try this!
I have made this several times. Delicious! Will be making it for Thanksgiving!
Excellent dish either as side dish or main course. So tasty! Just before done roasting I threw on a couple of cups of chopped chard leaves for an extra texture treat. I do not like cooked apple (soft- boo), so left them out until I added the dressing. Thanks for another winning recipe.
Just discovered your site. I had no idea that vegetables for breakfast could taste so awesome. What a pleasant surprise. In the interest of time, I skipped the vinaigrette and just topped with a little bit of maple syrup. Thank you so much!
This is absolutely delicious! I prepped it for breakfast all week. What a tasty way to get veggies for breakfast! Thanks so much!
Great recipe for dinner and meal prep for lunch the next few days! My husband and 2 year old enjoyed it as much as I did. Next time I will omit the vinaigrette and decrease the amount of bacon. This would cut back on some calories/fat and still would be delicious. Thanks for sharing this recipe.
This recipe is what fall dreams are made of. It was incredible!!! 10/10
Do you remove the bacon before cooking the onions, etc.?
Made this tonight for my daughter and I and loved it. So many wonderful flavors going on. Made just as the recipe directs. Can’t wait to have leftovers for breakfast!
Can I sub butternut squash for the sweet potatoes? I want to make it for thanksgiving but already have two other sweet potato dishes.
This is amazing thanks for sharing this blog I have become a fan of your blogs now. This blog is so interesting and informative.
Such a great fall side dish. I recently moved to Hawaii and this dish helped me celebrate fall despite the 80+ degree weather here. Everything was easily found at my local stores.
Hi! Thank you for providing this recipe. Can you freeze leftovers for later?
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This was delicious! Fall in a meal, said my partner. Also, I have been using the dressing in this recipe for all my salads lately and it is SO. GOOD. Game changer for me!
Liked this one a lot! I will say that the apple vinaigrette didn’t really have flavor so it just made the meal feel unnecessarily oily, but you really didn’t need the vinaigrette anyway because it was already so good.
Delicious!!
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This looks amazing! I will definitely be making this soon. Has anyone tried it with a fried (or poached) egg on top? I’m just wondering if it would clash with the vinaigrette.
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Pizza baking instructions:
Cooking instruction for our delicious take and bake pizza:
Preheat oven to 375. Bake in center 20-30 minutes, or until desired golden color. Due to our incredible amount of cheese and toppings, we recommend to preheat a pan, screen or stone with your oven.
Thank you for your business!
Eaton’s Pizza Grafton/
Cooking instruction for our delicious take and bake pizza:
Preheat oven to 375. Bake in center 20-30 minutes, or until desired golden color. Due to our incredible amount of cheese and toppings, we recommend to preheat a pan, screen or stone with your oven.
Thank you for your business!
Eaton’s Pizza Grafton/