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BEEFY SWEET POTATO HASH

Give leftovers new life with this zesty, low-prep take on a breakfast classic.
Recipe and image courtesy of Beef It's What's For Dinner.
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Total Time 40 minutes
Servings: 4
Course: Breakfast, Main Course
Cuisine: American, Mexican
Calories: 329
Ingredients Method Notes

Ingredients
  

  • 12 oz chuck roast cut into 1/2-inch cubes, about 2-1/2 cups
  • 1 large sweet potato unpeeled, cut into 1/2-inch cubes
  • 1 medium yellow onion chopped
  • 1 tbsp taco seasoning mix
  • 1/4 cup water
  • 1 tbsp vegetable oil
  • 2 tbsp reduced-fat or regular dairy sour cream
  • 1 tsp hot pepper sauce
  • chopped fresh cilantro

Method
 

  1. Combine sweet potatoes, onion and taco seasoning in large nonstick skillet over medium heat. Add water. Cover and cook 8 to 10 minutes or until crisp-tender and water has almost evaporated, stirring once. Stir in oil; continue cooking, uncovered, 4 to 6 minutes or until potatoes are tender and begin to brown, stirring occasionally.
  2. Combine sour cream and hot sauce in small bowl. Set aside.
  3. Add beef to potato mixture. Continue to cook 5 minutes or until beef is heated through, stirring occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.
  4. Garnish with cilantro as desired. Serve with sour cream mixture.

Notes

Cook's Tip: 
No taco seasoning? No problem. A mix of 1-1/2 tsp cumin and 1-1/2 tsp chili powder works as a substitute.