Beef and Sweet Potato Hash

Ingredients

• 283–340 g (10–12 ounces)large sweet potato, peeled and cut into 1.3 cm (½-inch) cubes
• 1 largeyellow onion, chopped
• 1 largered pepper, chopped
• 2 tablespoonstaco seasoning mix
• 80 ml (⅓ cup)water
• 15 ml (1 tablespoon)vegetable oil
• 340–397 g (12–14 ounces)beef top sirloin, cut into 1.3 cm (½-inch) cubes and sprinkled with kosher salt and freshly ground black pepper
• 120 ml (½ cup)sour cream
• 10 ml (2 teaspoons)Frank's RedHot sauce, or your favourite brand
• To garnishfresh coriander or parsley, chopped

Instructions

1. 1

   Cook the vegetables

   In a large non-stick frying pan over medium heat, combine the sweet potato, onion, red pepper and taco seasoning. Stir in the water, cover and cook for 8–10 minutes, until the sweet potato is crisp-tender and most of the water has evaporated, stirring once.

2. 2

   Brown the potato

   Stir in the oil and cook uncovered for a further 4–6 minutes, stirring occasionally, until the sweet potato is tender and starting to brown.

3. 3

   Cook the beef

   Add the beef and cook for 5 minutes, stirring occasionally, until it is cooked to medium or medium-rare. Add 1–2 tablespoons of water if needed to prevent sticking.

4. 4

   Mix the sauce

   In a small bowl, stir together the sour cream and hot sauce.

5. 5

   Serve the hash

   Serve the hash straight from the pan, garnished with coriander. Offer the sour cream mixture on the side; cook a few eggs to serve with it if desired.

What is beef and sweet potato hash?

Hash is a familiar American-style skillet dish, often made by cooking chopped ingredients together until tender and browned. This version pairs beef with sweet potato and peppers, with taco seasoning bringing a savoury, spiced note.

The method first softens the vegetables with a little water, then browns them with oil before the beef goes in. A cool, spicy sour cream topping makes a lively contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1525 calories, 162g protein, 9g carbs, 89g fat.

Sweet potato supplies most of the carbohydrate, while the beef contributes protein and the oil and sour cream contribute much of the fat. For a more balanced plate, serve a portion with extra vegetables alongside; eggs are another optional addition.

Why cook the vegetables in stages?

Covered cooking: the water and lid help the sweet potato soften before it browns. Stir the mixture once during this stage so it cooks evenly.

Uncovered cooking: once the water has nearly evaporated, the oil helps the potato take on colour. Keep stirring occasionally and check tenderness before adding the beef.

Choosing and cutting the ingredients

Sweet potato: cut it into evenly sized 1.3 cm cubes so the pieces soften at roughly the same pace. Peeling it first gives the hash a more consistent texture.

Beef: top sirloin is cut into small cubes for quick cooking. Season it with kosher salt and freshly ground black pepper as directed.

How to judge the texture

Vegetables: after the covered stage, the sweet potato should be crisp-tender, not fully soft, and the water should be almost gone. It finishes becoming tender as it cooks uncovered.

Beef: cook for the stated 5 minutes, stirring now and then, aiming for the medium or medium-rare finish described in the method. If the pan begins to stick, add 1–2 tablespoons of water.

Timing and serving

The vegetable stages take 12–16 minutes in total, followed by 5 minutes for the beef and a quick mix for the sauce. Have the sour cream and hot sauce ready while the hash cooks.

Serve the hash hot from the pan with the sauce alongside. Eggs are an optional extra mentioned in the serving suggestion, rather than part of the listed ingredients.

What to serve with the hash

Eggs: cook a few separately if you want a more substantial breakfast or brinner. The recipe does not specify a style, so choose fried, scrambled or another preparation you enjoy.

Fresh herbs: finish with chopped coriander or parsley for a fresh lift. Keep the sour cream mixture on the side so everyone can add as much as they like.

Recipe notes & tips

• Cut the sweet potato into evenly sized cubes to help it cook at a similar rate.
• Keep the pan covered during the first cooking stage so the potato softens in the water.
• Wait until the water has nearly evaporated before stirring in the oil.
• Stir occasionally during the uncovered stage to encourage browning without letting the vegetables stick.
• Mix the sour cream and hot sauce while the hash cooks to make serving quicker.
• Add the optional eggs separately and serve them alongside the hash.

Variations

• Use parsley: garnish with chopped parsley instead of coriander.
• Adjust the heat: use more or less hot sauce in the sour cream mixture to suit your preference.
• Add eggs: cook eggs separately and serve them with the hash for a fuller meal.
• Change the pepper: use a different-coloured bell pepper while keeping the same chopped preparation.
• Make it milder: leave the hot sauce out of the sour cream and serve it separately.

Common mistakes to avoid

• Uneven potato cubes: large pieces may stay firm while smaller ones soften; cut them to a consistent 1.3 cm size.
• Adding oil too early: the first stage is for softening; wait until the water has almost evaporated before adding the oil.
• Skipping the lid: the potato may not soften as intended; cover the pan for the first 8–10 minutes.
• Leaving the pan dry: the ingredients may stick; add 1–2 tablespoons of water if needed when cooking the beef.
• Overcooking the beef: it may lose the intended medium or medium-rare finish; follow the 5-minute cooking time and check as it cooks.

How to store

Refrigerate leftover hash in a covered container and use within 3–4 days. Reheat in a frying pan over medium heat until hot throughout, adding a splash of water if it begins to stick; store the sour cream mixture separately.

Frequently asked questions