Harvest Hash

This simple, delicious dish features all your favorite fall flavors and comes together quickly in just 25 minutes.

By The Life Time Health Team | Life Time Health

Makes 6 servings
Prep Time 15 minutes
Cook Time 25 minutes

Ingredients

1/2 tbs. coconut oil
2 large sweet potatoes, cubed
1 lb. Brussels sprouts, quartered
8 slices of nitrate-free bacon
1/4 yellow onion, chopped
1 large apple, diced (Honeycrisp or Pink Lady^® recommended)
1/4 cup pecans, chopped
1 lb. cooked ham, diced
1 tsp. cinnamon
Salt and pepper to taste
1/3 cup dried, unsweetened cranberries

Vinaigrette

1 tbs. Dijon mustard
3 tbs. apple cider vinegar
2 tbs. lemon juice
1 tbs. honey
1 tsp. onion powder
1/4 cup extra virgin olive oil
Salt and pepper to taste

Directions

STEP 1

Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. In a large bowl, melt the coconut oil and toss with the sweet potatoes and Brussels sprouts until evenly coated. Spread the mixture in a single layer on the baking sheet and lightly sprinkle with salt. Roast for 25 minutes or until soft.

STEP 2

Meanwhile, heat a large skillet over medium-high heat and cook the bacon until it's crisp. Set the bacon aside and drain the fat, reserving one to two tablespoons worth in the skillet.

STEP 3

Lower the heat to medium, add in the onion, and cook for 45 seconds or until tender. Add the apples and pecans and continue to cook, stirring occasionally, until lightly browned. Add the cooked ham and sauté for one to two minutes until warmed. Add the cinnamon and salt and pepper to taste. Finally, add in the cranberries, crumble in the bacon, and cook for another 30 seconds.

STEP 4

In a small bowl, prepare the vinaigrette by combining all of the ingredients. Whisk until evenly distributed.

STEP 5

Add the roasted sweet potatoes and Brussels sprouts and vinaigrette to the other ingredients in the large skillet and stir to combine. Serve and enjoy.