Name: Sweet Potato & Beef Hash
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.

Ingredients

Scale

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.

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Instructions

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.
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.
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.
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.
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.
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.
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.
Prepare Eggs (if using): While the hash is finishing, cook your eggs to your liking in a separate pan – fried, poached, or even scrambled.
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

Serving Size: one normal portion
Calories: 550