Crisp sunflower seeds add a bite of texture to soft roasted sweet potatoes and fuji apples while raisins add a burst of subtle sweetness. A simple seasoning of olive oil, salt, and pepper let the natural flavors of this sweet potato hash really shine.
Ingredients
Sweet Potato Hash:
- 2 medium sweet potatoes peeled and cubed
- 1 ea fuji apple peeled and cubed
- ¼ cup olive oil
- ¼ cup sunflower seeds
- ½ tsp salt
- ½ tsp fresh ground black pepper
- ¼ cup raisins add for last 10 minutes
Optional toppings:
- 4 ea eggs - sunny side up or preferred method of cooking
- Vegetarian breakfast patties
- 2 avocados
- 4 oz sauteed mushrooms
Instructions
- Preheat the oven to 400F and line a baking tray with parchment paper.
- To a large bowl, add the cubed sweet potatoes, apples, sunflower seeds, salt & pepper, and olive oil.
- Add to the parchment-lined baking tray and bake at 400F for 30 minutes.
- Remove the sheet tray from the oven, increase the oven temperature to 425F, and add the raisins. Stir the hash before returning it to the oven to bake for an additional 10-15 minutes.
- Remove and serve into bowls with your preferred toppings. My favorites are a plant-based sausage patty, sliced avocado, sauteed mushrooms, and over-easy eggs. Leave off the eggs to keep this hash vegan!
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