Hearty Sweet Potato and Beef Hash
Hearty Sweet Potato and Beef Hash
Ingredients
For the Hash
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 1 yellow onion, medium, chopped
- 2 stalks celery, chopped
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 can canned diced tomatoes with green chilies, 10 ounce, undrained
- 1 can canned great northern beans, 15 ounce, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 1/2 cup cheddar cheese, shredded
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
⏱️ 1 min
- 2
Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until it is thoroughly browned. Drain any excess fat from the skillet.
⏱️ 8 min
- 3
Add the chopped yellow onion and celery to the skillet with the beef. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 7 min
- 4
Stir in the diced sweet potatoes, undrained canned diced tomatoes with green chilies, drained and rinsed great northern beans, chili powder, ground cumin, salt, and black pepper. Mix well to combine all ingredients.
⏱️ 2 min
- 5
Bring the mixture to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the skillet, and cook for 15 to 20 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
⏱️ 20 min
- 6
Remove the cover and continue to cook for an additional 5 minutes, if needed, to allow any excess liquid to evaporate and the hash to thicken slightly.
⏱️ 5 min
- 7
Serve the hearty sweet potato and beef hash hot, garnished with shredded cheddar cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Sweet Potato and Beef Hash
Ingredients
For the Hash
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 1 yellow onion, medium, chopped
- 2 stalks celery, chopped
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 can canned diced tomatoes with green chilies, 10 ounce, undrained
- 1 can canned great northern beans, 15 ounce, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 1/2 cup cheddar cheese, shredded
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
⏱️ 1 min - 2
Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until it is thoroughly browned. Drain any excess fat from the skillet.
⏱️ 8 min - 3
Add the chopped yellow onion and celery to the skillet with the beef. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 7 min - 4
Stir in the diced sweet potatoes, undrained canned diced tomatoes with green chilies, drained and rinsed great northern beans, chili powder, ground cumin, salt, and black pepper. Mix well to combine all ingredients.
⏱️ 2 min - 5
Bring the mixture to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the skillet, and cook for 15 to 20 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
⏱️ 20 min - 6
Remove the cover and continue to cook for an additional 5 minutes, if needed, to allow any excess liquid to evaporate and the hash to thicken slightly.
⏱️ 5 min - 7
Serve the hearty sweet potato and beef hash hot, garnished with shredded cheddar cheese.
⏱️ 2 min