Beef & Sweet Potato Hash Skillet

Of all the one-pan wonders that have graced my kitchen, none have become as universally beloved in my household as this Beef and Sweet Potato Hash Skillet. It began as a simple attempt to clear out the fridge—a pound of ground beef, a couple of sweet potatoes nearing their prime, and a lonely bell pepper. What emerged from that single skillet, however, was nothing short of culinary magic. The first time I served it, the usual dinner-time chatter was replaced by the satisfying scrape of forks against plates. My husband, typically a man of few words when it comes to food, looked up and declared it “the perfect meal.” My kids, who often view vegetables with suspicion, devoured every last bite of the sweet, tender potatoes and colorful peppers without a single complaint. It has since become our go-to recipe for busy weeknights, lazy Sunday brunches, and even a hearty post-workout meal. The beauty of this dish lies in its simplicity, its robust flavors, and its incredible versatility. The savory depth of the seasoned beef, the earthy sweetness of the potatoes, and the bright crunch of the vegetables create a symphony of taste and texture that is both comforting and exciting. It’s a complete, nutritious meal in one pan, which means less time cooking and, most importantly, less time cleaning up—a victory every home cook can celebrate.

Ingredients

• 1 tbsp Olive Oil: A quality extra-virgin olive oil is used to sauté the vegetables and brown the beef, creating the first layer of flavor in the skillet.
• 1 lb Lean Ground Beef (90/10): The protein powerhouse of the dish. Using lean ground beef ensures a rich, savory flavor without excess grease.
• 1 Large Yellow Onion (diced): This aromatic vegetable builds the foundational flavor base, adding a subtle sweetness as it cooks down.
• 1 Red Bell Pepper (diced): Provides a pop of vibrant color, a slight sweetness, and a pleasant, tender-crisp texture.
• 2 cloves Garlic (minced): Essential for its pungent, aromatic quality that deepens the overall savory profile of the hash.
• 2 Medium Sweet Potatoes (about 1.5 lbs, peeled and diced into ½-inch cubes): The star carbohydrate. Their natural sweetness perfectly complements the savory beef, and they become wonderfully tender when cooked.
• 1 tsp Smoked Paprika: Lends a deep, smoky flavor that elevates the dish beyond a simple hash.
• 1 tsp Dried Oregano: Adds an earthy, slightly peppery herbal note that pairs beautifully with beef and vegetables.
• ½ tsp Cumin: Provides a warm, nutty essence that adds complexity to the spice blend.
• ½ tsp Sea Salt (or to taste): Crucial for enhancing all the other flavors in the dish.
• ¼ tsp Black Pepper (freshly ground, or to taste): Adds a touch of mild heat and spice.
• ½ cup Beef Broth: Used to deglaze the pan and help steam the sweet potatoes until they are perfectly tender, capturing all the delicious browned bits from the bottom of the skillet.
• 2 tbsp Fresh Parsley or Cilantro (chopped, for garnish): A final flourish of fresh herbs brightens up the entire dish with color and a clean taste.
• 4-6 Large Eggs (optional, for serving): A classic addition. A runny yolk creates a rich, creamy sauce that brings the whole hash together.

Instructions

1. Brown the Beef: Place a large, heavy-bottomed skillet (a 12-inch cast-iron skillet is ideal) over medium-high heat. Add the olive oil and let it shimmer. Add the ground beef to the hot skillet. Use a wooden spoon or spatula to break the meat into smaller crumbles. Cook for about 5-7 minutes, until the beef is thoroughly browned and no pink remains. Once cooked, use a slotted spoon to transfer the beef to a separate bowl, leaving about a tablespoon of rendered fat in the skillet for flavor. If there is excess grease, carefully drain it off.
2. Sauté the Aromatics: Return the skillet to medium heat. Add the diced yellow onion and red bell pepper to the remaining fat in the skillet. Sauté for 4-5 minutes, stirring occasionally, until the onions become translucent and the peppers begin to soften.
3. Bloom the Spices: Add the minced garlic, smoked paprika, dried oregano, and cumin to the skillet with the vegetables. Stir constantly for about 30-60 seconds until the garlic and spices are fragrant. This step, known as “blooming,” toasts the spices and unlocks their full aromatic potential, infusing the entire dish with a deeper flavor.
4. Combine and Cook the Sweet Potatoes: Add the diced sweet potatoes to the skillet, along with the sea salt and black pepper. Stir everything together to ensure the sweet potatoes are well-coated with the spices and vegetables. Spread the mixture into an even layer across the bottom of the pan.
5. Steam and Simmer: Pour the beef broth over the sweet potato mixture in the skillet. The liquid should sizzle immediately. As it does, use your spatula to scrape up any browned bits (the “fond”) from the bottom of the pan—this is packed with flavor. Bring the broth to a simmer, then reduce the heat to medium-low, cover the skillet with a lid, and let it cook for 10-12 minutes. This process steams the potatoes, allowing them to become tender all the way through.
6. Final Sizzle and Reintegration: Remove the lid from the skillet. Most of the beef broth should be absorbed or evaporated. Increase the heat back to medium-high. Let the hash cook for another 3-5 minutes, stirring occasionally, to allow the sweet potatoes to get a slight crisp and golden-brown color on the edges.
7. Return the Beef and Garnish: Add the cooked ground beef back into the skillet. Stir everything together to combine and allow the beef to heat through for another 1-2 minutes. Turn off the heat. Sprinkle the finished hash generously with fresh, chopped parsley or cilantro.
8. Serve Immediately: For the ultimate experience, create small wells in the hash and crack eggs directly into them, cover and cook until the whites are set, or serve the hash in bowls topped with a freshly fried or poached egg.

Nutrition Facts

This recipe makes approximately 4-6 servings. The nutritional information is an estimate per serving (based on 4 large servings).

• Calories: Approximately 480 kcal per serving. This makes it a substantial and satisfying meal, perfect for a hearty brunch or a complete dinner, providing sustained energy.
• Protein: Approximately 30g. The lean ground beef provides a high-quality source of protein, which is essential for muscle building and repair, as well as promoting a feeling of fullness and satiety.
• Complex Carbohydrates: Approximately 35g. Sourced primarily from the sweet potatoes, these complex carbs provide slow-releasing energy, unlike the quick spike and crash from simple sugars.
• Fiber: Approximately 7g. The combination of sweet potatoes, onions, and bell peppers delivers a healthy dose of dietary fiber, which is crucial for digestive health, regulating blood sugar, and maintaining a healthy weight.
• Vitamin A: Over 400% of the Daily Value. Sweet potatoes are one of nature’s richest sources of beta-carotene, which the body converts into Vitamin A. This powerful antioxidant is vital for vision health, immune function, and skin integrity.

Preparation Time

The beauty of this skillet meal is its efficiency, making it perfect for any day of the week.

• Prep Time: 15 minutes. This involves peeling and dicing the sweet potatoes, chopping the onion and bell pepper, and mincing the garlic. This step can be done ahead of time to make the cooking process even faster.
• Cook Time: 25-30 minutes. This is the active time on the stovetop, from browning the beef to the final sizzle.
• Total Time: 40-45 minutes. From start to finish, you can have a delicious, nutritious, and family-pleasing meal on the table in under an hour, all in one pan.

How to Serve

This Beef and Sweet Potato Hash is a wonderfully versatile dish that can be dressed up or down depending on the occasion. Here are some fantastic ways to serve it:

• The Classic Brunch Style:
  • Top each serving with a perfectly cooked egg. A runny yolk from a sunny-side-up, poached, or over-easy egg creates a luscious, creamy sauce that melds all the flavors together.
  • Serve alongside a slice of toasted sourdough or whole-grain bread for dipping into the yolk and scooping up the hash.
  • A few slices of fresh avocado on the side add a cool, creamy contrast and healthy fats.
• As a Hearty Dinner Bowl:
  • Spoon the hash into individual bowls.
  • Offer a “toppings bar” for family and guests to customize their meal. Great options include:
    • A dollop of sour cream or plain Greek yogurt for a tangy, creamy element.
    • A sprinkle of shredded sharp cheddar or Monterey Jack cheese, which will melt beautifully into the warm hash.
    • A drizzle of your favorite hot sauce (like Sriracha or Cholula) for a spicy kick.
    • A handful of pickled jalapeños or red onions for a zesty, acidic bite.
• For a Lighter, Balanced Meal:
  • Serve a smaller portion of the hash alongside a simple green salad dressed with a lemon vinaigrette. The freshness of the salad cuts through the richness of the hash perfectly.
  • Pair it with a side of steamed green beans or roasted broccoli to increase your vegetable intake.
• Creative Serving Ideas:
  • In a Wrap: Spoon the hash into a large, warm flour or whole-wheat tortilla. Add some cheese and a dollop of sour cream, roll it up, and enjoy it as a hearty breakfast or lunch burrito.
  • Stuffed Bell Peppers: Halve bell peppers, remove the seeds, and pre-roast them until tender. Fill them with the beef and sweet potato hash, top with cheese, and bake until bubbly.

Additional Tips

To ensure your Beef & Sweet Potato Hash Skillet is a roaring success every single time, keep these eight expert tips in mind.

1. Achieve Perfectly Crispy Sweet Potatoes: The secret to avoiding mushy potatoes and achieving that desirable crispy-on-the-outside, tender-on-the-inside texture is heat and space. Don’t overcrowd the pan. If your skillet is too small, cook the potatoes in two batches. Ensure your pan is sufficiently hot before adding them, and resist the urge to stir them too frequently after the steaming phase. Letting them sit for a minute or two between stirs allows them to develop a beautiful golden-brown crust.
2. Meal Prep for Effortless Weeknights: This recipe is a dream for meal preppers. You can do most of the work in advance. Dice the onion, bell pepper, and sweet potatoes and store them in an airtight container in the refrigerator for up to 3 days. You can also pre-cook the entire hash, let it cool completely, and store it. It reheats wonderfully in a skillet with a splash of water or broth to revive it.
3. Customize Your Spice Profile: While the recommended spice blend is a fantastic starting point, feel free to get creative. For a spicier kick, add ¼ teaspoon of red pepper flakes or a pinch of cayenne pepper with the other spices. For a more Southwestern flair, add a teaspoon of chili powder. For an earthier, warmer feel, a dash of ground coriander or allspice works wonders.
4. Incorporate More Greens: This is an easy dish to pack with even more nutrients. Add a few large handfuls of fresh spinach or chopped kale to the skillet during the last 2-3 minutes of cooking. Stir until the greens are just wilted. They will shrink down considerably and blend seamlessly into the hash.
5. The Art of Deglazing: Do not skip the step of pouring beef broth into the hot pan after cooking the vegetables. This technique, called deglazing, is where a massive amount of flavor comes from. As you scrape the bottom of the pan, all those caramelized, browned bits of beef and vegetable goodness (the fond) are lifted and incorporated into the sauce, creating an incredible depth of flavor that you can’t get otherwise.
6. Don’t Rush the Browning: Take your time browning the ground beef. Allowing it to develop a deep brown crust in the hot pan is another key flavor-building step. This process, known as the Maillard reaction, creates complex, savory notes that are essential for a rich-tasting hash. A gray, steamed look won’t deliver the same result.
7. Uniform Dicing is Key: Try to dice your sweet potatoes into uniform ½-inch cubes. This is important not just for aesthetics but for even cooking. If you have a mix of large and small pieces, the smaller ones will turn to mush while the larger ones are still hard in the center. A little precision during prep pays off in the final texture.
8. Choose the Right Skillet: While any large skillet will work, a well-seasoned cast-iron skillet is the superior choice for this recipe. Cast iron retains heat exceptionally well, which is crucial for getting that perfect sear on the beef and the crispy edges on the sweet potatoes. Its even heat distribution also ensures everything cooks at the same rate.

Frequently Asked Questions (FAQ)

1. Can I make this recipe with a different protein?
Absolutely! This recipe is incredibly adaptable. You can easily substitute the ground beef with ground turkey, ground chicken, or even crumbled Italian sausage (remove casings if using links). For a plant-based version, you can use crumbled plant-based meat substitute or a hearty mixture of black beans and mushrooms for a similar texture and savory flavor.

2. How do I keep my sweet potatoes from getting mushy?
Mushy sweet potatoes are usually the result of two things: overcrowding the pan or overcooking with too much liquid. To prevent this, ensure you use a large enough skillet (at least 12 inches) so the potatoes can cook in a single layer. Second, after you add the broth and cover the pan to steam them, check for tenderness with a fork after about 10 minutes. Once they are fork-tender, remove the lid and let any excess liquid cook off over higher heat to help them crisp up rather than continue steaming.

3. Is this Beef and Sweet Potato Hash Skillet healthy?
Yes, this is a very balanced and nutrient-dense meal. You are getting high-quality lean protein from the beef, complex carbohydrates and an incredible amount of Vitamin A from the sweet potatoes, and fiber and vitamins from the onions and peppers. By controlling the ingredients yourself, you avoid the excess sodium and unhealthy fats found in many processed or restaurant meals.

4. Can I freeze this hash?
You can freeze the hash, but be aware that the texture of the potatoes may change slightly upon thawing and reheating. They can become a bit softer. For best results, let the hash cool completely, then transfer it to a freezer-safe airtight container or zip-top bag. It can be frozen for up to 3 months. To reheat, thaw it overnight in the refrigerator and then warm it in a skillet over medium heat, adding a splash of broth or water if it seems dry.

5. What is the best type of skillet to use for this recipe?
A 12-inch cast-iron skillet is the gold standard for a recipe like this. It excels at retaining and distributing heat, which helps you get a great sear on the beef and crispy edges on the potatoes. However, a large stainless steel or a high-quality non-stick skillet will also work just fine. The most important factor is its size; you need enough surface area to avoid steaming your ingredients instead of browning them.

6. I don’t have beef broth. Can I use something else?
Yes, you have several options. Chicken broth or vegetable broth are excellent substitutes and will work just as well for deglazing the pan and steaming the potatoes. In a pinch, you can even use water, though you will lose some of the savory depth that broth provides. If you use water, you may want to add a little extra salt or a splash of soy sauce or Worcestershire sauce to compensate.

7. Can I make this recipe Whole30 or Paleo compliant?
Yes, it’s very easy to make this recipe fit Whole30 and Paleo guidelines. The base recipe is already very close. Simply ensure that the beef broth you use contains no added sugar and is compliant. Serve it as is or with a fried egg, and omit any non-compliant toppings like cheese or sour cream. The dish is naturally gluten-free and dairy-free.

8. How can I add more vegetables to this skillet meal?
This is a great recipe for packing in extra veggies! You can add diced zucchini or chopped mushrooms along with the onions and peppers. Hardy greens like chopped kale can be added with the sweet potatoes. More delicate greens, like a few handfuls of fresh spinach, should be stirred in at the very end until they just wilt. You could also add a can of drained and rinsed black beans when you return the beef to the skillet for extra fiber and protein.

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