Ingredients
- Cooked Beef: About 2 cups, diced or shredded. Leftover roast beef, steak, or even ground beef works wonderfully. It provides the savory protein base for the hash.
- Sweet Potatoes: 2 large, peeled and diced into ½-inch cubes. These bring natural sweetness and a creamy texture to balance the savory beef.
- Yellow Onion: 1 medium, diced. Adds a foundational aromatic layer and subtle sweetness as it cooks down.
- Bell Pepper: 1 (any color), seeded and diced. Contributes a slightly sweet and crisp element, as well as vibrant color.
- Olive Oil or Avocado Oil: 2 tablespoons. Used for sautéing the vegetables and browning the beef, adding healthy fats and flavor.
- Garlic: 2 cloves, minced. Essential for adding a pungent and savory depth to the hash.
- Dried Herbs: 1 teaspoon each of dried thyme and rosemary. These earthy herbs enhance the savory notes of the beef and vegetables.
- Smoked Paprika: ½ teaspoon. Provides a subtle smoky depth and warmth.
- Salt and Black Pepper: To taste. Crucial for seasoning and enhancing all the flavors.
- Optional Garnishes: Fresh parsley or cilantro, fried eggs, avocado slices, hot sauce. These add freshness, richness, or a spicy kick, depending on preference.
Instructions
- Prepare the Sweet Potatoes: Begin by peeling and dicing your sweet potatoes into roughly ½-inch cubes. Uniform size will ensure even cooking. It’s best to do this just before cooking to prevent browning.
- Sauté the Aromatics: Heat the olive oil or avocado oil in a large skillet or cast-iron pan over medium heat. Once the oil is shimmering, add the diced onion and bell pepper. Sauté for about 5-7 minutes, or until the onions become translucent and the peppers start to soften. Stir occasionally to prevent sticking and ensure even cooking.
- Add Garlic and Spices: Stir in the minced garlic, dried thyme, rosemary, and smoked paprika to the skillet. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. The spices will bloom in the warm oil, releasing their aromas and flavors.
- Incorporate Sweet Potatoes: Add the diced sweet potatoes to the skillet and stir to combine them with the sautéed vegetables and spices. Season with salt and black pepper to taste. Start with about ½ teaspoon of salt and ¼ teaspoon of black pepper, and adjust later as needed.
- Cook the Sweet Potatoes: Cover the skillet and reduce the heat to medium-low. Cook for approximately 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking and ensure even cooking. If the pan seems dry, you can add a tablespoon or two of water or broth to help steam the sweet potatoes.
- Add the Cooked Beef: Once the sweet potatoes are tender, add the diced or shredded cooked beef to the skillet. Gently stir to incorporate it into the hash and heat through. If using leftover roast beef or steak, it will already be cooked, so you just need to warm it up. If using ground beef, ensure it’s fully cooked and drained of excess fat before adding it to the hash.
- Crisp it Up (Optional but Recommended): For a slightly crispy hash, increase the heat to medium-high and cook for another 5-7 minutes, stirring occasionally, until the beef and sweet potatoes are lightly browned and slightly crispy around the edges. This step enhances the texture and flavor of the hash.
- Taste and Adjust Seasoning: Taste the hash and adjust the seasoning as needed. You may want to add more salt, pepper, or a pinch of smoked paprika to enhance the flavors.
- Serve and Garnish: Remove from heat and serve hot. Garnish with fresh parsley or cilantro, if desired. For an extra touch, top with a fried egg, avocado slices, or a drizzle of your favorite hot sauce.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Protein: 35g