Sautéed Pork and Sweet Potato Hash

Name: Sautéed Pork and Sweet Potato Hash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 8 ounce pork loin (boneless, diced); 1 tablespoon olive oil; 1 sweet potato (medium, peeled, diced); 0.5 yellow onion (medium, diced); 0.5 red bell pepper (diced); 2 clove garlic (minced); 0.5 teaspoon smoked paprika; 0.25 teaspoon ground cumin; 0.5 cup chicken broth; 0.5 cup cheddar cheese (shredded); 0.5 teaspoon salt; 0.25 teaspoon black pepper

A quick and savory hash featuring tender pork and sweet potatoes, seasoned simply and cooked in a single skillet for a comforting and easy meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Mexican
Difficulty: Easy
Cost: $3.32/serving

Dietary

Nut-Free
Egg-Free
High-Protein

Ingredients

8 ounce pork loin (boneless, diced)
1 tablespoon olive oil
1 sweet potato (medium, peeled, diced)
0.5 yellow onion (medium, diced)
0.5 red bell pepper (diced)
2 clove garlic (minced)
0.5 teaspoon smoked paprika
0.25 teaspoon ground cumin
0.5 cup chicken broth
0.5 cup cheddar cheese (shredded)
0.5 teaspoon salt
0.25 teaspoon black pepper

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced pork loin and cook for 5-7 minutes, stirring occasionally, until browned on all sides. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove pork from skillet and set aside, leaving rendered fat in the pan.
Add the diced sweet potato, diced yellow onion, and diced red bell pepper to the skillet. Cook for 7-8 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic, 1/2 teaspoon smoked paprika, and 1/4 teaspoon ground cumin. Cook for 1 minute more until fragrant.
Pour in 1/2 cup chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Return the cooked pork to the skillet.
Reduce heat to medium-low, cover, and let simmer for 5-7 minutes, or until sweet potatoes are tender. Season with additional salt and black pepper to taste.
Remove from heat, sprinkle with 1/2 cup shredded cheddar cheese, and cover briefly until the cheese is melted, about 1-2 minutes. Serve hot.

Notes

Leftovers can be reheated in a skillet or microwave, but fresh is best for this hash.

Nutrition (per serving)

Calories: 444
Protein: 30.1 g
Carbohydrates: 23.3 g
Fat: 26.2 g
Fiber: 3.7 g
Sodium: 1298 mg
Saturated Fat: 10.5 g
Sugar: 7.5 g
Cholesterol: 86 mg