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Beef and Sweet Potato Hash – Simple Recipes for Dinner

Okay, picture this: it’s a chilly evening, and the smell of sizzling beef and caramelizing sweet potatoes is starting to fill the kitchen. That warm, cozy aroma instantly makes you feel like you’re wrapped in a blanket, even if there’s a cold wind outside. This beef and sweet potato hash is basically the edible equivalent of comfort itself—crispy edges meet tender, savory bites, all brightened with a little fresh herb goodness. I love throwing this together after a long day because it’s hearty, satisfying, and just downright delicious without any complicated fuss. Plus, you only need one pan! Trust me, once you try this, you’ll be making it on repeat for those busy weeknights when you want something simple, but still feel like a home-cooked rockstar.

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

For the Main Dish:

1 lb ground beef (80/20 for nice flavor)
2 medium sweet potatoes, peeled and diced into ½-inch cubes
1 small onion, finely chopped
2 cloves garlic, minced
1 bell pepper, diced (any color works!)
2 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
Salt and pepper, to taste
2 tbsp fresh parsley or cilantro, chopped (optional, for garnish)

How I Make It

Step 1:

Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes, season with a pinch of salt, and cook, stirring occasionally, for about 10 minutes. You want the potatoes to become tender with some golden, crispy spots on the edges. Patience here means the best texture!

Step 2:

Push the sweet potatoes to one side of the pan, add the remaining olive oil, and toss in the chopped onion and bell pepper. Cook until they start to soften—about 3-4 minutes—then add the garlic and stir quickly for about 30 seconds until fragrant. Watch those garlic cloves closely so they don’t burn.

Step 3:

Now, add the ground beef to the pan. Break it apart with your spatula and season everything with smoked paprika, cumin, salt, and pepper. Cook until the beef is browned and cooked through, about 6-8 minutes. If the pan releases too much liquid, drain a little off at this point to keep it from steaming your veggies.

Step 4:

Once everything is cooked and the flavors have melded together beautifully, give the hash a quick stir to mix all the browned bits. Adjust seasoning as needed—sometimes a pinch more salt or a dash of pepper makes all the difference.

Step 5:

Sprinkle the chopped fresh parsley or cilantro over the hash right before serving, adding a fresh, herby pop of color and flavor. I love how it lightens up this hearty dish.

Step 6:

Serve hot, straight from the skillet. This beef and sweet potato hash tastes amazing on its own, but it’s also fantastic with a fried egg on top or a dollop of your favorite hot sauce for a little kick.

Variations & Tips

Swap ground beef for ground turkey or chicken for a lighter option.
Throw in some fresh spinach or kale in the last 2 minutes for extra greens.
If you want to add a smoky crunch, a few diced chipotle peppers in adobo sauce will do the trick.
To save time, use frozen diced sweet potatoes—just adjust cooking time accordingly.
Leftover hash makes great breakfast tacos the next day!

How I Like to Serve It

This hash is perfect for a cozy weeknight dinner, especially in fall when sweet potatoes are at their best. Pair it with a simple green salad for a lighter meal or spoon it over warm toasted bread for a rustic twist. It also makes a fantastic weekend brunch, topped with a runny fried egg and some hot sauce on the side.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over medium-low heat to keep the sweet potatoes from getting mushy.

Closing: This beef and sweet potato hash always feels like a warm hug on a plate, and that’s why I keep coming back to it for an easy, comforting dinner that hits all the right spots.