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Sweet potato apple and pancetta hash in cast iron skillet

Sweet Potato, Apple and Pancetta Hash

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4.7 from 7 reviews

  • Author: Jaime Hartman
  • Total Time: 35 mins
  • Yield: 2-3 1x


This delicious hash is perfect for a crisp fall morning! Pair with an egg for a complete breakfast, or enjoy on its own to be fully autoimmune protocol compliant.


  • 6 ounces pancetta, diced (or regular bacon)
  • 1 small onion, finely chopped
  • 1 large apple (or 2 small), cut into cubes that are no bigger than 1 inch
  • 1 teaspoon cinnamon
  • 12 tablespoons coconut oil, butter, ghee, or other solid cooking fat (if needed)
  • 1 large sweet potato (or 23 small), peeled and cut into cubes that are no bigger than 1 inch
  • 1 tablespoon fresh sage, minced (or 1 teaspoon dried)


  1. In a medium cast iron skillet over medium to medium-low heat, cook pancetta 3-5 minutes or until crispy and fat has rendered.
  2. Remove pancetta with slotted spoon, leave fat in pan.
  3. Add onion, apples, and cinnamon. Cook until soft, about 7 minutes.
  4. Remove from pan and add to reserved pancetta. Set aside.
  5. If pan is dry add 1-2 tablespoons fat and allow to melt. Add sweet potatoes to pan and allow to cook undisturbed for 2 minutes.
  6. Stir, allow to cook for another 2 minutes undisturbed.
  7. Continue cooking sweet potatoes, stirring as needed to insure all sides get browned and none burn, until soft (about 5-6 more minutes, about 10 minutes total).
  8. Add reserved pancetta, onion, and apples back to pan. Add sage and stir to combine and warm throughout.
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: Breakfast
  • Cuisine: American