Harvest Hash with Bacon and Apple Vinaigrette {Paleo, Whole30}

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}

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 meal. The apple vinaigrette add the perfect final touch! Paleo, Whole30 compliant and great for any meal.

Author: Michele

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Course: Anytime, Side Dish

Cuisine: Paleo, Whole30

Servings: 6

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4.66 from 41 votes

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:

1. Combine all ingredients in a tall container and use an immersion blender to combine until smooth.

Hash:

1. 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.
2. Meanwhile, heat a large skillet over medium high heat. Cook bacon until crisp, drain, and reserve 1-2 tbsp fat in the skillet.
3. 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.
4. Toss with the roasted brussels sprouts and sweet potatoes. Serve in bowls drizzled with vinaigrette. Enjoy!

Recipe Notes

*Use this recipe to make your own date paste

Nutrition

Calories: 410kcal

Carbohydrates: 37g

Protein: 8g

Fat: 27g

Saturated Fat: 5g

Cholesterol: 19mg

Sodium: 272mg

Potassium: 760mg

Fiber: 7g

Sugar: 10g

Vitamin A: 11320IU

Vitamin C: 68.6mg

Calcium: 68mg

Iron: 2.1mg

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Want More Fall/Thanksgiving Recipes?  Try One of These!

Sweet Potato Hash with Apples and Pecans {Vegan}

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Paleo “Cornbread” Stuffing

Savory Herbed Sweet Potato Muffins

Butternut Squash Hash with Apples and Bacon

Pumpkin Turkey Meatballs with Creamy Harvest Tomato Sauce

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