Beefy Sweet Potato Hash
Here’s the perfect recipe to use up leftover steak or roast. Simply cook up some sweet potatoes with taco seasoning and you have a whole new idea for dinner! This recipe is courtesy of the Utah Beef Council.
Ingredients
12 ounces cooked beef (such as steak, roast or pot roast), cut into 1/2-inch cubes (about 2-1/2 cups)
1 large sweet potato, unpeeled, cut into 1/2-inch cubes
1 medium yellow onion, chopped
1 tablespoon taco seasoning mix
1/4 cup water
1 tablespoon vegetable oil
2 tablespoons reduced-fat or regular dairy sour cream
1 teaspoon hot pepper sauce
Chopped fresh cilantro
Instructions
1
Combine sweet potatoes, onion and taco seasoning in large nonstick skillet over medium heat. Add water. Cover and cook 8 to 10 minutes or until crisp-tender and water has almost evaporated, stirring once. Stir in oil; continue cooking, uncovered, 4 to 6 minutes or until potatoes are tender and begin to brown, stirring occasionally.
2
Cook's Tip: 1-1/2 teaspoons each cumin and chili powder may be substituted for taco seasoning.
3
Meanwhile, combine sour cream and hot sauce in small bowl. Set aside.
4
Add beef to potato mixture. Continue to cook 5 minutes or until beef is heated through, stirring occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.
5
Garnish with cilantro, as desired. Serve with sour cream mixture.
Tags:
chefbryan
