Tex-Mex Sweet Potato Hash

Tex-Mex Sweet Potato Hash

from therealfooddietitians.com
Breakfast | Egg-free | Whole30
40 min
5 servings

Make good use of leftover taco meat by giving this easy Tex-Mex Sweet Potato Hash a try. A tasty and hearty breakfast or weeknight dinner option that's Whole30-friendly, too!

Ingredients

  • ground beef
    1 lb.
  • taco seasoning

    homemade or organic store-purchased

    3 tbsp.
  • water
    ½ c
  • olive oil or avocado oil
    1 tbsp.
  • sweet potato

    peeled and cut into small cubes, about 2½ – 3 cups

    1 medium
  • sweet bell pepper

    diced, red, yellow or orange

    1
  • red onion

    diced

    ½ medium
  • diced mushrooms

    chopped

    1 ½ c
  • spinach

    roughly chopped

    2 c
  • optional toppings: fresh cilantro

    green onions, avocado, guacamole, jalapeños, fried egg, sour cream, mexican blend cheese or cotija cheese, omit sour cream and cheese if dairy-free/whole30

Directions

  1. 1

    Place a skillet over medium-high heat. Add beef, seasonings and water to the pan. Cook until beef is browned. Remove beef from pan, set aside. Skip this step if using leftover taco meat.

  2. 2

    In the same skillet the beef was browned in, add ½ tablespoon of oil and heat over medium-high until melted and hot.

  3. 3

    Add diced sweet potatoes, dash with salt and pepper, and sauté for about 10-15 minutes or until just before fully cooked through stirring occasionally. Add more oil as needed.

  4. 4

    Add remaining ½ tablespoon of oil as well as the onions, red pepper and mushroom and sauté for about 3 minutes or until vegetables are tender.

  5. 5

    Fold in spinach and taco meat and continue to cook until heated through and spinach is wilted.

  6. 6

    Serve with toppings of choice.