Sweet Potato & Beef Hash

This Sweet Potato & Beef Hash isn’t just another recipe in my collection; it’s a culinary hero that swooped in and saved countless weeknight dinners and lazy weekend brunches. I remember the first time I made it, I was skeptical. Would the sweetness of the potatoes clash with the savory beef? Would my notoriously picky eaters even touch it? To my utter astonishment, the aroma alone had them hovering around the kitchen. The vibrant colors on the plate were an instant draw, and the first bite? Silence. The good kind. The kind where everyone is too busy savoring each mouthful to speak. Since then, it’s become a staple. It’s hearty enough to satisfy the biggest appetites, surprisingly quick to throw together, and versatile enough that I can tweak it based on what I have on hand. It’s the kind of meal that feels like a warm hug – comforting, satisfying, and always, always delicious. My kids now request “that orange potato and meat thingy,” and my husband often suggests it for a quick, satisfying meal after a long day. It’s a winner, through and through.

Ingredients

• 1.5 lbs Ground Beef (80/20 or 85/15 recommended): The foundation of our hash, providing rich flavor and satisfying protein. A little fat helps with browning and taste.
• 2 large Sweet Potatoes (about 1.5 lbs total): Peeled and diced into ½-inch cubes. These bring natural sweetness, vibrant color, and a wealth of nutrients.
• 1 large Yellow Onion: Diced. Adds a foundational savory sweetness when sautéed.
• 1 Red Bell Pepper: Stemmed, seeded, and diced. Contributes a mild, sweet crunch and a pop of color.
• 1 Green Bell Pepper: Stemmed, seeded, and diced. Offers a slightly more grassy, fresh counterpoint to the red pepper.
• 3 cloves Garlic: Minced. For that essential aromatic, pungent kick.
• 2 tablespoons Olive Oil (or avocado oil): For sautéing the vegetables and browning the beef.
• 1 tablespoon Smoked Paprika: Lends a deep, smoky flavor that beautifully complements the sweet potatoes and beef.
• 1 teaspoon Dried Oregano: Adds a classic, earthy herbal note.
• ½ teaspoon Cumin: For a touch of warmth and earthiness.
• ¼ teaspoon Red Pepper Flakes (optional): For a subtle kick of heat; adjust to your preference.
• Salt and freshly ground Black Pepper: To taste. Essential for bringing all the flavors together.
• 2 tablespoons Worcestershire Sauce: Adds umami depth and a tangy complexity.
• ¼ cup Beef Broth (or water): Helps to deglaze the pan and create a little sauce, ensuring the hash isn’t too dry.
• Fresh Parsley or Green Onions: Chopped, for garnish. Adds freshness and a final touch of color.
• 4-6 Large Eggs (optional, for serving): Fried or poached eggs make a fantastic topping.

Instructions

1. Prepare the Sweet Potatoes: Place the diced sweet potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave on high for 4-5 minutes, or until they are just beginning to soften but still hold their shape (par-cooking). This step significantly reduces the stovetop cooking time and ensures they cook through without burning. Drain any excess water. Alternatively, you can boil them for 5-7 minutes until slightly tender.
2. Sauté Aromatics and Peppers: Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (a 12-inch cast iron skillet is ideal) over medium-high heat. Add the diced onion and bell peppers (both red and green). Sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and the peppers are softened.
3. Add Garlic and Spices: Stir in the minced garlic, smoked paprika, dried oregano, cumin, and red pepper flakes (if using). Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
4. Brown the Beef: Push the vegetable mixture to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty side if needed. Add the ground beef to the skillet. Break it apart with a spoon and cook, stirring occasionally, until it’s nicely browned and cooked through, about 7-10 minutes. Drain off any excess fat from the skillet if necessary.
5. Combine and Season: Stir the cooked beef and vegetable mixture together. Add the par-cooked sweet potatoes to the skillet. Gently stir to combine everything.
6. Deglaze and Simmer: Pour in the Worcestershire sauce and beef broth (or water). Scrape up any browned bits from the bottom of the pan – these are packed with flavor! Season generously with salt and freshly ground black pepper to your taste.
7. Crisp the Hash: Continue to cook, stirring occasionally, for another 8-12 minutes, allowing the sweet potatoes to become fully tender and slightly caramelized, and for the flavors to meld. If you prefer a crispier hash, try to let it sit undisturbed for a few minutes at a time between stirs to develop a nice crust on the bottom.
8. Prepare Eggs (if using): While the hash is finishing, cook your eggs to your liking in a separate pan – fried, poached, or even scrambled.
9. Serve: Once the hash is cooked to your desired consistency and the sweet potatoes are tender and slightly crispy, remove it from the heat. Taste and adjust seasoning if needed. Serve hot, garnished with fresh chopped parsley or green onions. If using, top each serving with a cooked egg.

Nutrition Facts

• Servings: 4-6 hearty servings
• Calories per serving (approximate, without egg): Around 450-550 calories (This can vary based on the leanness of the beef and exact portion size).
• Protein: High in protein, primarily from the ground beef, crucial for muscle repair and satiety. Each serving provides a significant portion of your daily protein needs.
• Fiber: A good source of dietary fiber, thanks to the sweet potatoes and bell peppers, aiding digestion and promoting fullness.
• Vitamin A: Sweet potatoes are packed with beta-carotene, which the body converts to Vitamin A, essential for vision, immune function, and skin health.
• Complex Carbohydrates: Provides sustained energy from the sweet potatoes, making it a balanced and energizing meal.

Preparation Time

• Prep Time: Approximately 20 minutes (This includes peeling and dicing all the vegetables).
• Cook Time: Approximately 30-35 minutes (This includes par-cooking sweet potatoes, sautéing, browning beef, and simmering).
• Total Time: Approximately 50-55 minutes from start to finish, making it a feasible option for a weeknight meal if you’re efficient with your prep.

How to Serve

This Sweet Potato & Beef Hash is wonderfully versatile. Here are some fantastic ways to serve it:

• The Classic Breakfast/Brunch Star:
  • Top with a perfectly fried egg, sunny-side up or over-easy, so the runny yolk creates a luscious sauce.
  • A poached egg also works beautifully, offering a similar yolky richness.
  • Serve alongside a slice of whole-grain toast or a warm biscuit to soak up all the flavors.
• Hearty Lunch or Dinner:
  • Enjoy it as is for a complete and satisfying meal.
  • Serve with a side of simple green salad dressed with a light vinaigrette to add freshness.
  • A dollop of sour cream, Greek yogurt, or crème fraîche can add a creamy, tangy counterpoint.
• Flavor Boosters & Garnishes:
  • A sprinkle of freshly chopped cilantro instead of, or in addition to, parsley for a different herbaceous note.
  • A few dashes of your favorite hot sauce (like Cholula, Sriracha, or Tabasco) for those who like extra heat.
  • Sliced avocado on top adds creaminess and healthy fats.
  • A crumble of feta or cotija cheese can add a salty, tangy element.
• Inside Other Dishes:
  • Use as a filling for breakfast burritos or tacos with some scrambled eggs and salsa.
  • Spoon it over baked potatoes for an extra hearty meal.

Additional Tips

1. Uniform Dicing is Key: For the sweet potatoes, try to dice them into as uniform ½-inch pieces as possible. This ensures they cook evenly, so you don’t have some pieces turning to mush while others are still hard.
2. Don’t Crowd the Pan: When cooking the sweet potatoes and later the hash, avoid overcrowding the skillet. If necessary, cook in batches. Overcrowding steams the ingredients rather than allowing them to brown and crisp up. A large, wide skillet is your best friend here.
3. Choose Your Beef Wisely: While 80/20 ground beef offers great flavor due to its fat content, you can opt for leaner ground beef (like 90/10 or 93/7) if you prefer. You might need to add a little extra oil if using very lean beef. Ground turkey or chicken can also be substituted, though the flavor profile will change.
4. Spice It Up (or Down): Adjust the amount of red pepper flakes to control the heat. For a smokier heat, consider adding a pinch of chipotle powder. If you’re sensitive to spice, omit the red pepper flakes entirely.
5. Veggie Variations: Feel free to add other vegetables! Diced zucchini, mushrooms, corn, or even kale (added towards the end of cooking) can be delicious additions. This is a great recipe for using up leftover veggies.
6. The Magic of Cast Iron: If you have a well-seasoned cast iron skillet, use it! It distributes heat evenly and helps create a fantastic crispy crust on the potatoes and beef.
7. Make-Ahead Potential: You can chop all your vegetables a day or two in advance and store them in an airtight container in the refrigerator. The cooked hash also reheats well, making it great for meal prepping.
8. Achieving Crispier Sweet Potatoes: After par-cooking, ensure the sweet potatoes are relatively dry before adding them to the skillet. Once in the skillet with the other ingredients, resist the urge to stir constantly. Let them sit for a few minutes at a time to develop a nice browning on the bottom.

FAQ Section

Q1: Can I use regular potatoes instead of sweet potatoes?
A: Absolutely! Russet potatoes, Yukon Golds, or red potatoes would all work well. Dice them similarly and par-cook them as you would the sweet potatoes. The flavor profile will be more traditionally savory rather than sweet and savory.

Q2: Can I make this Sweet Potato & Beef Hash vegetarian or vegan?
A: Yes, with a few adjustments. For a vegetarian version, substitute the ground beef with black beans, crumbled firm tofu (pressed and pan-fried first), or a plant-based ground meat alternative. Use vegetable broth. For a vegan version, ensure your Worcestershire sauce is vegan (some contain anchovies) or use a vegan umami booster like tamari or soy sauce, and omit any egg topping.

Q3: What other types of meat can I use besides ground beef?
A: This hash is very adaptable! Crumbled breakfast sausage, diced ham, chorizo, ground turkey, or even leftover shredded brisket or pulled pork would be delicious. Adjust cooking times as needed depending on whether the meat is raw or pre-cooked.

Q4: How do I store leftovers, and how long will they last?
A: Store any leftover hash in an airtight container in the refrigerator. It will keep well for 3-4 days. If you’ve topped it with eggs, it’s best to store the hash and eggs separately if possible, or only cook eggs for the portions being eaten immediately.

Q5: What’s the best way to reheat the hash?
A: The best way to reheat it and maintain some crispiness is in a skillet over medium heat with a touch of oil, stirring occasionally until warmed through. You can also microwave it, but it might lose some of its texture. If reheating a large batch, the oven at 350°F (175°C) on a baking sheet until hot also works well.

Q6: Is this recipe gluten-free?
A: Yes, as written, this recipe is naturally gluten-free. However, always double-check the labels on your Worcestershire sauce and beef broth, as some brands may contain gluten. Opt for certified gluten-free versions if you have celiac disease or a strong sensitivity.

Q7: Can I prepare any components in advance to save time?
A: Definitely! You can peel and dice the sweet potatoes, onion, and bell peppers a day or two ahead. Store them in separate airtight containers in the refrigerator. Par-cooking the sweet potatoes can also be done in advance. This makes assembly on a busy night much quicker.

Q8: My sweet potatoes are either too mushy or not cooked enough. What am I doing wrong?
A: This usually comes down to two things: the size of your dice and the par-cooking step. Ensure your sweet potatoes are diced uniformly. If they are too small, they can become mushy quickly. If too large, they take longer to cook. The par-cooking step (microwaving or briefly boiling) is crucial to give them a head start so they cook through evenly in the skillet without either burning on the outside or staying raw in the middle. Don’t overdo the par-cooking; they should be just slightly tender, not fully cooked.

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