Name: Beet and sweet potato beef hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz 93% lean ground beef; 3/4 medium sweet potato, peeled and cut into 1/2-inch cubes; 3 oz beets, peeled and cut into 3/8-inch cubes; 1/3 cup yellow onion, diced; 1 tsp olive oil; 1/4 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 1 tsp apple cider vinegar; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

487 calories

Protein: 45g; 38% of calories
Carbs: 32g; 27% of calories
Fat: 19g; 35% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potato and beet cubes with half the olive oil, half the salt, and half the black pepper. Spread in a single layer and roast for 35 minutes, stirring once halfway through, until the beets are fork-tender and the sweet potatoes are browned.
While the vegetables roast, heat the remaining oil in a 12-inch skillet over medium-high heat. Add the ground beef and onion, breaking the meat into small crumbles. Season with garlic powder and the remaining salt and pepper. Cook until the beef is browned and the onion is translucent. Done when beef is browned, 160°F.
Add the roasted vegetables to the skillet. Stir in the apple cider vinegar and cook for 1 minute more to combine flavors. Plate the hash and garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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