I recently attended the LiveWell 2013 Conference in Chicago, as a guest of the Beef Checkoff. It was there that I was reunited with a cut of beef that has dropped off my radar over the years, the top sirloin. During the conference I enjoyed this specific cut prepared many different ways. I had forgotten how good it is, and how versatile. And one of my favorite top sirloin dishes from those two days in Chicago was this Beef and Sweet Potato Hash. I just had to share it with you!
(Read past the recipe for more about the LiveWell 2013 Conference…)
This hash is extremely easy to make, and packed with wonderful taco spiced flavor. It’s going to be on my menu this winter whenever I’m needing a warm and cozy weekend breakfast.
I want to give a shout-out to Omaha Steaks for sending me a couple gorgeous boxes of beef. I used the top sirloin in this hash (excellent!), and we can’t wait to enjoy the prime rib roast, too!
This Beef and Sweet Potato Hash is both savory and sweet, with a variety of colors and textures. The original recipe doesn’t call for red bell pepper, but I wanted a little more veggie and color, and knew it would make the dish more enticing to my family. Adding red bell peppers to any dish around here seems to up its likelihood of disappearing faster than normal.
I think any good plate of hash requires a couple eggs. So get crackin’ and choose your favorite method of preparation. Also, don’t skip the super simple sour cream + hot sauce concoction. It’s a perfect match for this hash.
Beef and Sweet Potato Hash
Ingredients
- 1 large (10-12 ounces) sweet potato, peeled and cut into 1/2” cubes
- 1 large yellow onion, chopped
- 1 large red bell pepper, chopped
- 2 tablespoons taco seasoning mix
- ⅓ cup water
- 1 tablespoon vegetable oil
- 12 to 14 ounces beef top sirloin, cut into 1/2'' cubes, sprinkled with kosher salt and freshly ground black pepper
- ½ cup sour cream
- 2 teaspoons Frank’s RedHot sauce (or your favorite brand)
- Chopped fresh cilantro or parsley, for garnish
Instructions
- In a large nonstick skillet over medium heat, combine sweet potato, onion, red pepper, and taco seasoning. Add water and stir to combine. Cover and cook 8 to 10 minutes or until crisp-tender and water has almost evaporated, stirring once.
- Stir in oil and continue cooking, uncovered, 4 to 6 minutes, or until sweet potato is tender and beginning to brown, stirring occasionally.
- Add beef and cook for 5 minutes, or until beef is cooked to medium/medium-rare, stirring occasionally. Add 1 to 2 tablespoons water, if needed, to avoid sticking.
- In a small bowl, combine sour cream and hot sauce.
- Serve hash straight from the skillet, garnished with cilantro. Offer sour cream mixture on the side. If desired, cook a few eggs to add to your meal of hash!
Notes
Nutrition Information:
Thank you to the Beef Checkoff for inviting me to LiveWell 2013!
While attending the LiveWell 2013 conference, we stayed at the very stylish hotel, theWit. As its name suggests, this hotel seeks to amuse. From the birds softly tweeting through the hallway speakers during the day (owls by night) to the funny and/or thought provoking quotes found in the guest rooms and public spaces, the subtle zaniness of this hotel provokes a smile. Located in Chicago’s theater district, it is situated for easy walking to the Magnificent Mile and Millenium Park.
I was drawn to a couple friendly faces as soon as I arrived. It was fun to catch up with Lauren from Lauren’s Latest and Shaina from Food For My Family while we enjoyed appetizers at Sable Kitchen and Bar. The local artisan cheeses and short rib sliders in a root beer glaze were delish.
Then we moved on to Mastro’s Steakhouse for the main course and dessert. The petit filet was tender and flavorful. And the sautéed mushrooms…oh my. Pass that bowl again, please! Our evening ended with a spectacular trio of desserts. Mastro’s signature warm butter cake, absolutely stuffed with butter, definitely lived up to the hype, as every one of us went back for seconds.
Kari Underly, a third-generation butcher, joined us for our evening meal and also demonstrated cutting beef. Kari is passionate about the craft of meat cutting, and quite entertaining. Time with her was all too short. I was so happy to receive a signed copy of her book “The Art of Beef Cutting”, full of gorgeous photography and straightforward instructions. It’s a work of art that was nominated for the 2012 James Beard Foundation Awards.
The next morning began with breakfast atop the famed rooftop at theWit. I enjoyed my beef and sweet potato hash with hard boiled eggs outdoors on a patio with peek-a-boo views of the Chicago River, Lake Michigan, and Millenium Park.
Then we heard from Carol Byrd-Bredbenner, PhD, RD, a professor at Rutgers who helps others adopt positive food and fitness behaviors. Dayle Hayes, MS, RD spoke next about her passion for improving the quality and nutrition of school meals.
The middle photo in the collage above is of Executive Chef Dave Zino (center), Anne Burkholder (right) and her daughter Megan (left). Earlier, Anne and Megan shared about raising cattle for beef on their family ranch in Nebraska. And during lunch, Dave talked about different beef choices and preparation methods, and walked us through an umami flavor experiment. Umami, the fifth taste, is derived from the Japanese word for delicious, umai. It is described as meaty and savory. We tasted our beef separately with ingredients that were bitter, sweet, sour, and salty, and then tried them blended for an umami effect.
Next we headed to The Chopping Block, a beautiful recreational cooking school facility outfitted with a gourmet retail store. Professional chef and cooking instructor Sara Salzinski welcomed us and talked about the importance of kids having a basic knowledge of cooking so they can participate in putting delicious meals on our table.
Then Jennifer Marx, professional food photographer, shared her knowledge of capturing food and telling stories with her camera lens. Check out her beautiful work here.
Our time together culminated with a team cooking event, with each team being challenged to create a twist on a traditional dish, and to incorporate beef. Laura from Real Mom Kitchen (above, right) was on my same team, and took charge of grilling some veggies for our jalapeño popper dish challenge.
“Team Jalapeño Popper”, from left to right: myself, RJ from Cook Like a Dad, Amanda from Mommy of Two Little Monkeys, and Laura from Real Mom Kitchen. On the right, our rendition of jalapeño poppers that incorporated perfectly grilled top sirloin.
Other bloggers who attended LiveWell 2013:
- Camille Beckstrand Six Sisters’ Stuff
- Lauren Brennan Lauren’s Latest
- Krista Dearden Budget Gourmet Mom
- Eila DeBard Johnson The Full Plate Blog
- Renee Dobbs Magnolia Days
- John Donohue Stay at Stove Dad
- Courtney Drake-McDonough That’s IT! Mommy and E.A.T. (Everyone Around the Table)
- Jennifer Fisher The Fit Fork
- Kelly Hancock Faithful Provisions
- Richard ‘RJ’ Jaramillo Cook Like a Dad
- Amee Livingston Amee’s Savory Dish
- Shaina Olmanson Food For My Family
- Laura Powell Real Mom Kitchen
- Jamie Sherman Love Bakes Good Cakes
- Heather Shugarman Then Heather Said
- Laura Tabacca The Spiced Life
- Amy Thayer Momma Hen’s Coop
- Beth ‘Biz’ Velatini My Bizzy Kitchen
- Amanda West Mommy of Two Little Monkeys
Thank you: A big thank you to the Beef Checkoff for inviting me to LiveWell 2013, and for getting top sirloin back into my life! Thank you also to Omaha Steaks for providing the beautiful top sirloin for this recipe.
Your recipe looks amazing! So happy that you have a newfound, renewed love of Top Sirloin. It’s a go-to around our house!
You Chicago trip sounds so fun! Glad it went well! I am loving everything about this hash. It looks so good!
What a fun event! And this hash looks amazing! I could definitely use a plate of this for breakfast!
The hash looks amazing! It looks like you had a blast at the conference. I live right outside Chicago – what part of the Midwest are you from?
Hi Suzan – I live in the Twin Cities area of Minnesota now, grew up in the northeastern corner of South Dakota.
Your beef sweet potato hash turned out soooo pretty! I have a version I do with the eggs cooked right on top – love the combo! http://thefitfork.com/httpwww-gruenenutrition-comlive-well-html/
Thanks, Jennifer – it was nice to meet you in Chicago!
I love sweet potatoes in anything! Love the Hash recipe and the flavors going on in this dish. The sour cream mixture is an added bonus. I like making breakfast for dinner and this fits right in. Thanks so much for this yummy recipe Brenda!
You’re welcome, Wendy! I think this is one of those awesome recipes that isn’t complicated, and manages to pack alot of flavor. Def a new go-to recipe around here!
Delicious recipe, Brenda! Glad the Chicago trip went well!
It was great to meet you and learn more about beef. Loved the write up. Brought back happy memories. Might have to make this hash soon, too!
Yes, so nice to meet you, John!
This looks delicious! I may actually try making sweet potatoes for the first time in my life. :o)
I’m betting you’re going to love this!! (Don’t skip the sour cream + hot sauce!)
What a great experience! Thanks for sharing your photos from Chicago, and this amazing, hearty hash that you came away inspired to make. It looks so delicious!
I don’t eat beef anymore, but I still love your recipe as the ingredients sounded so good together. I love sweet potatoes too.
I gave up eating beef as because I had high cholesterol and that was part of my diet change to be able to lower my cholesterol without using statin drugs. But I could always try some lean sirloin once in a while and this recipe sounds like it would be a delicious and worthy beef recipe.
Sounds nice. Thank you and have a great week.
Love love beef!! This recipe looks amazing!!
So nice to have met you and I am still thinking of that hash. I need to get making it!
Meeting you was one of the best perks of this trip, Laura! :)
Chicago is one of my all time favorite cities, and your trip looks like it was FANTASTIC! PS. We give my grandpa about 25 different items from Omaha Steaks every Christmas, and he’s one happy man. Love this recipe! I’m a sucker for a good hash.
Wow, your grandpa is one lucky guy – that’s an awesome gift!!
Now that is my kind of conference. I love beef! :) Your recipe looks and sounds amazing, will be making soon!
Chicago is such a great city – it was so fun following along your trip on IG! This recipe looks amazing! Perfect example of healthy made delicious!
Looks like such a blast and that recipe looks outstanding, I’m definitely going to have that as a “breakfast for dinner” type of meal. Thanks for sharing!