Beef and Sweet Potato Hash

Name: Beef and Sweet Potato Hash
Cook time: 20 min
Yield: 4 servings
Ingredients: 15 ml olive oil; 150 g yellow onion finely chopped; 450 g ground beef 85–90% lean; 1.5 tsp fine salt; 0.5 tsp black pepper freshly ground; 500 g sweet potatoes peeled if desired, cut into 1.5 cm dice; 3 clove garlic cloves minced; 2 tsp smoked paprika; 1 tsp ground cumin; 120 ml water; 15 ml apple cider vinegar; 10 g fresh parsley chopped

This weeknight skillet hash browns ground beef with diced sweet potatoes in one pan so the meat seasons the vegetables as they cook. Onion, garlic, smoked paprika, and cumin build a warm, savory base, while a small amount of water steams the potatoes tender before the pan dries down to a cohesive finish. Parsley and optional vinegar brighten the final dish.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

15 ml olive oil
150 g yellow onion finely chopped
450 g ground beef 85–90% lean
1.5 tsp fine salt
0.5 tsp black pepper freshly ground
500 g sweet potatoes peeled if desired, cut into 1.5 cm dice
3 clove garlic cloves minced
2 tsp smoked paprika
1 tsp ground cumin
120 ml water
15 ml apple cider vinegar
10 g fresh parsley chopped

Instructions

Heat 15 ml olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened and beginning to brown, about 3 minutes. Onion is translucent at the edges and starting to pick up color.
Add the ground beef, 1.5 tsp salt, and 0.5 tsp black pepper. Cook, breaking the meat into small pieces, until no longer pink and some browned bits form, about 5 to 6 minutes. Beef is fully browned with no visible pink remaining.
Stir in the sweet potatoes, garlic, smoked paprika, and cumin. Cook for 2 minutes, stirring to coat everything in the spices. Sweet potatoes are coated in spice and the garlic is fragrant.
Pour in 120 ml water, scrape up any browned bits from the pan, then cover and reduce the heat to medium. Cook until the sweet potatoes are tender, 10 to 12 minutes, stirring once or twice. Sweet potatoes are easily pierced with a knife but still hold their shape.
Remove the lid and cook uncovered for 2 to 3 minutes, stirring, until any remaining liquid evaporates and the hash looks glossy rather than wet. If using, stir in 15 ml apple cider vinegar off the heat. Pan is mostly dry and the hash is cohesive with browned edges.
Fold in the chopped parsley and serve immediately. Parsley is distributed through the hash and the skillet is ready to serve.