Sweet Potato Hash with Crumbled Beef and Peppers
A quick and easy skillet breakfast combining seasoned ground beef, sweet potatoes, and colorful bell peppers for a delicious hearty start to your day.
Ingredients
Check ingredients as you go.
Let’s make it
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and sauté until they start to soften and slightly brown, about 7 minutes.
Add the diced onion, bell peppers, and garlic to the skillet with the sweet potatoes. Cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 5 minutes.
Push the vegetables to the side of the skillet and add the remaining 1 tablespoon of olive oil to the empty side. Add the ground beef and break it up with a spatula. Cook until browned and no longer pink, about 6 minutes.
Mix the cooked beef with the vegetables. Sprinkle smoked paprika, ground cumin, salt, and black pepper over the mixture. Stir well to combine all flavors and cook for another 2 minutes to allow spices to meld.
Taste and adjust seasoning as needed. Remove from heat and garnish with chopped fresh parsley if using. Serve warm immediately.
Tips & notes
For easier cooking, dice sweet potatoes uniformly so they cook evenly. Using lean ground beef reduces grease and keeps the hash healthier. Fresh herbs like parsley enhance color and freshness, but other herbs like cilantro or chives work well too.
Saving it for later
Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3 to 4 days for best quality.
Reheating
Reheat in a skillet over medium heat until heated through, stirring occasionally to warm evenly. Alternatively, microwave in short intervals, stirring between, until hot.
