Beef and Sweet Potato Hash, served with sour cream and a side of eggs, is the ultimate breakfast! It makes a really great brinner too.
Ingredients
1large sweet potatopeeled and cut into 1/2'' cubes
1large yellow onionchopped
1large red bell pepperchopped
2T.taco seasoning mix
⅓c.water
1T.vegetable oil
12 to 14oz.beef top sirloincut into 1/2'' cubes, lightly sprinkled with kosher salt and freshly ground black pepper
½c.sour cream
2tsp.Frank's RedHot sauce
Chopped fresh cilantro
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 continue to cook 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.
Garnish hash with cilantro, as desired. Serve with sour cream mixture. And a couple of eggs always complete a plate of hash!
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.