Clean Bulking Beef and Sweet Potato Hash
Clean Bulking Beef and Sweet Potato Hash
Ingredients
For the Beef and Sweet Potato Hash
- 1 1/2 pounds lean ground beef, 90-93% lean
- 2 pounds sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 yellow onion, diced
- 2 bell peppers, any color, cored and diced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
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.
⏱️ 12 min
- 2
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.
⏱️ 7 min
- 3
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.
⏱️ 7 min
- 4
Stir in the minced garlic, smoked paprika, cumin, dried oregano, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 5
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.
⏱️ 7 min
- 6
Remove from heat. Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Clean Bulking Beef and Sweet Potato Hash
Ingredients
For the Beef and Sweet Potato Hash
- 1 1/2 pounds lean ground beef, 90-93% lean
- 2 pounds sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 yellow onion, diced
- 2 bell peppers, any color, cored and diced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
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.
⏱️ 12 min - 2
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.
⏱️ 7 min - 3
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.
⏱️ 7 min - 4
Stir in the minced garlic, smoked paprika, cumin, dried oregano, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 5
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.
⏱️ 7 min - 6
Remove from heat. Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving.
⏱️ 1 min