This hash brown casserole is the perfect breakfast. Gluten and dairy free, this dish will keep your family full until lunch.

Hash Brown Casserole with Apples and Caramelized Sweet Potatoes

This hash brown casserole is the perfect breakfast for a large crowd. You can even make this ahead of time for an easy morning. 

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 people


  • 2 cups peeled and diced sweet potatoes
  • 1 large granny smith apple
  • 1/2 cup raisins, or more if you want
  • 2 tbsp coconut oil, plus 2 tsp if the pan gets too dry
  • 1/2 tsp salt, or more to taste
  • pepper, to taste
  • 1 tsp cinnamon
  • 1 tsp coconut sugar, optional


  1. In a large pan or cast iron skillet, heat the 2 tbsp of coconut oil over medium heat.

  2. Add the sweet potatoes and season with salt and pepper to taste. Make sure everything gets coated evenly.

  3. Cover the pan to make the sweet potatoes sweat a bit. After a couple minutes, give it a stir so the potatoes don't burn. Cover again and repeat the process until the potatoes are fork tender. 

  4. Add the diced apple and the extra coconut oil (if needed) and the coconut sugar (optional) and continue the same process as the sweet potatoes until both are browned.

  5. Continue to cook until the potatoes and apple are brown and crispy to your liking. Once they reach how you want them, toss in the cinnamon. Serve warm and enjoy!