Sweet Potato, Apple and Pancetta Hash
Prep time
Cook time
Total time
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.
Recipe type: Breakfast
Cuisine: American
Serves: 2-3
  • 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
  • 1-2 tablespoons coconut oil, butter, ghee, or other solid cooking fat (if needed)
  • 1 large sweet potato (or 2-3 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.
Recipe by Gutsy By Nature at https://gutsybynature.com/2013/09/23/sweet-potato-apple-pancetta-hash/