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Heat olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the diced sweet potatoes and cook, stirring occasionally, for 10-12 minutes until they start to soften and brown slightly.

Push the sweet potatoes to one side of the skillet. Add the lean ground beef to the other side and break it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat if necessary, though with lean beef, there should be minimal.

Add the diced onion and bell peppers to the skillet with the beef and sweet potatoes. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the minced garlic, smoked paprika, cumin, dried oregano, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.

Combine all ingredients in the skillet and continue to cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the sweet potatoes to become tender. If the hash seems too dry, you can add 1-2 tablespoons of water or beef broth.

Remove from heat. Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving.


Heat olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the diced sweet potatoes and cook, stirring occasionally, for 10-12 minutes until they start to soften and brown slightly.

Push the sweet potatoes to one side of the skillet. Add the lean ground beef to the other side and break it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat if necessary, though with lean beef, there should be minimal.

Add the diced onion and bell peppers to the skillet with the beef and sweet potatoes. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the minced garlic, smoked paprika, cumin, dried oregano, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.

Combine all ingredients in the skillet and continue to cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the sweet potatoes to become tender. If the hash seems too dry, you can add 1-2 tablespoons of water or beef broth.

Remove from heat. Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving.
