Name: Sweet potato and beef hash
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz 93% lean ground beef; 1 medium sweet potato, peeled and cut into 1/2-inch cubes; 1.5 oz red bell pepper, diced; 1/3 cup yellow onion, diced; 1 tsp olive oil; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 cup water; 1 tsp apple cider vinegar

Instructions

Prep 15 min · Cook 10 min

Heat half the olive oil in a 12-inch nonstick skillet over medium heat. Add the sweet potato cubes and water. Cover and simmer for 8 to 10 minutes, until a fork slides easily into a cube. Uncover and cook 1 to 2 minutes more to boil off any remaining liquid, then move the potatoes to a plate.
Wipe out the skillet and return to medium-high heat with the remaining oil. Add the ground beef and break it into large crumbles. Leave the meat undisturbed for 2 to 3 minutes to develop a crust, then stir and cook 5 to 6 minutes total until no pink remains. Done when no pink remains, 160°F.
Add the bell pepper and onion to the beef. Cook for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent. Stir in the garlic powder, smoked paprika, salt, and black pepper for the last 30 seconds of cooking.
Return the sweet potatoes to the pan. Cook for 2 to 3 minutes, tossing frequently, until the potatoes are hot and have lightly crisped edges. Remove from the heat and stir in the apple cider vinegar.

Nutrition

Ingredients

Instructions

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