Posted by Brittany Woolley on 3/27/2020 to Recipes
Updated: September 2026

Sweet, savory, and just spicy enough — this one-pan breakfast hash checks every box for a slow Sunday morning. Salty ham, sweet potato, tender diced Honeycrisp apples, and warming spices tumbled together with fluffy scrambled eggs. It's the kind of breakfast that keeps you full for six hours and makes leftovers you'll actually want tomorrow.

The apple choice matters here because it goes into a hot pan. Honeycrisp is our go-to — it softens beautifully without turning to sauce. Mutsu (Crispin) is another great pick if you like a mellower, more honeyed apple that plays well with sweet potatoes. Ship fresh apples direct from our orchard by ordering online here.

Ingredients (serves 3–4)

  • 1/2 lb ham steak, cubed
  • 1 Honeycrisp apple, peeled, cored, and diced
  • 1 medium sweet potato, peeled and diced into 1/2-inch cubes
  • 1/2 medium onion, diced
  • 4 large eggs, lightly beaten
  • 1–2 tablespoons coconut oil (or butter)

Spice Blend

  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper (adjust to taste)

Directions

  1. Mix all spices together in a small bowl.
  2. Heat 1 tablespoon coconut oil in a large skillet over medium heat. Add the onion and sauté 3–4 minutes until translucent.
  3. Add the diced sweet potato, another spoonful of oil if needed, and cook 6–8 minutes, stirring occasionally, until tender.
  4. Add the ham, diced apple, and spice blend. Continue cooking 3–4 minutes until the apples are tender-crisp and everything smells fantastic.
  5. Transfer the hash mixture to a plate. Wipe the pan lightly.
  6. Add a small pat of butter or oil and scramble the eggs to your preferred doneness.
  7. Fold the hash back in with the eggs, warm through, and serve hot.

Tips & Variations

  • Sub the meat. Cooked bacon or breakfast sausage both work beautifully in place of ham.
  • Vegetarian version. Skip the ham and add a can of drained black beans or diced tempeh.
  • Meal prep. Make the hash without the eggs, refrigerate up to 4 days, and reheat with fresh scrambled eggs each morning.
  • Top it. A drizzle of maple syrup or hot sauce takes it in either direction.

Made this? Send us a photo — we'll send you a coupon for 20% off your next order. Comment below or email [email protected]. Enjoy!