Beef and Egg Hash with Roasted Sweet Potatoes

A flavorful and satisfying hash featuring lean ground beef, perfectly cooked eggs, and tender roasted sweet potatoes, seasoned with a blend of warming spices.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 3
• Cuisine: Latin
• Difficulty: Medium
• Cost: $4.54/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• Low-Fat
• Low-Sugar
• Halal
• Low-Saturated-Fat
• Low-Calorie

Tags

• one-pot
• roast
• healthy
• comfort food
• smoky

Ingredients

• 1 tablespoon olive oil
• 2 sweet potatoes (medium, peeled and diced into 1/2-inch cubes)
• 1 yellow onion (medium, chopped)
• 1 red bell pepper (cored and diced)
• 4 clove garlic (minced)
• 15 ounce ground beef (96/4 lean)
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cumin
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 3 eggs (large)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced sweet potato with 1/2 tablespoon olive oil, 1/2 teaspoon smoked paprika, and a pinch of salt and black pepper. Roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
2. While the sweet potatoes roast, heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped yellow onion and diced red bell pepper; cook for 5-7 minutes until softened.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Add the 96/4 lean ground beef to the skillet. Cook, breaking it apart, until browned, about 5-7 minutes. Drain any excess fat.
5. Stir in the remaining 1/2 teaspoon smoked paprika and 1/2 teaspoon ground cumin. Season the hash with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Once the sweet potatoes are roasted, add them to the skillet with the beef mixture and toss to combine.
7. Make three wells in the hash. Crack an egg into each well. Cover the skillet and cook for 3-5 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
8. Serve immediately, garnished with chopped fresh parsley if desired.

Notes

For perfectly runny yolks, ensure the skillet is covered tightly to steam the eggs. Leftovers can be stored in the refrigerator for 2-3 days, though eggs are best freshly cooked.

Nutrition (per serving)

• Calories: 413
• Protein: 39.4 g
• Carbohydrates: 29.4 g
• Fat: 14.4 g
• Fiber: 4.9 g
• Sodium: 802 mg
• Saturated Fat: 4.2 g
• Sugar: 9.6 g
• Cholesterol: 256 mg