Lean Beef and Sweet Potato Muscle Fuel Hash
Lean Beef and Sweet Potato Muscle Fuel Hash
Ingredients
For the Hash
- 1 pound lean ground beef, 90% lean or higher
- 2 sweet potatoes, medium, peeled and 1/2-inch diced
- 1 yellow onion, medium, diced
- 1 bell pepper, any color, cored and 1/2-inch diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Optional Toppings
- 4 eggs, fried or poached
- 1 teaspoon hot sauce, as needed
- 1/2 avocado, sliced or diced
Instructions
- 1
Heat olive oil in a large skillet or cast iron pan over medium-high heat. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften and brown.
⏱️ 10 min
- 2
Add the diced yellow onion and bell pepper to the skillet with the sweet potatoes. Cook for another 5-7 minutes, until the vegetables are tender-crisp.
⏱️ 7 min
- 3
Push the vegetables to one side of the skillet. Add the lean ground beef to the empty side. Break up the beef with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min
- 4
Stir in the minced garlic, smoked paprika, cumin, and dried oregano. Cook for 1 minute more until fragrant.
⏱️ 1 min
- 5
Combine the beef and vegetable mixture, stirring well to incorporate all ingredients and seasonings. Season with salt and black pepper to taste. Continue to cook for 2-3 minutes to allow flavors to meld.
⏱️ 3 min
- 6
Divide the hash among 4 plates. Garnish with fresh chopped parsley. If desired, top each serving with a fried or poached egg, a drizzle of hot sauce, or sliced avocado for extra protein and healthy fats.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lean Beef and Sweet Potato Muscle Fuel Hash
Ingredients
For the Hash
- 1 pound lean ground beef, 90% lean or higher
- 2 sweet potatoes, medium, peeled and 1/2-inch diced
- 1 yellow onion, medium, diced
- 1 bell pepper, any color, cored and 1/2-inch diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Optional Toppings
- 4 eggs, fried or poached
- 1 teaspoon hot sauce, as needed
- 1/2 avocado, sliced or diced
Instructions
- 1
Heat olive oil in a large skillet or cast iron pan over medium-high heat. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften and brown.
⏱️ 10 min - 2
Add the diced yellow onion and bell pepper to the skillet with the sweet potatoes. Cook for another 5-7 minutes, until the vegetables are tender-crisp.
⏱️ 7 min - 3
Push the vegetables to one side of the skillet. Add the lean ground beef to the empty side. Break up the beef with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min - 4
Stir in the minced garlic, smoked paprika, cumin, and dried oregano. Cook for 1 minute more until fragrant.
⏱️ 1 min - 5
Combine the beef and vegetable mixture, stirring well to incorporate all ingredients and seasonings. Season with salt and black pepper to taste. Continue to cook for 2-3 minutes to allow flavors to meld.
⏱️ 3 min - 6
Divide the hash among 4 plates. Garnish with fresh chopped parsley. If desired, top each serving with a fried or poached egg, a drizzle of hot sauce, or sliced avocado for extra protein and healthy fats.
⏱️ 5 min