This Beef and Sweet Potato Hash is a comforting one-pan meal that’s perfect for breakfast or dinner. The sweet potatoes caramelize into tender nuggets that pair beautifully with savory, well-seasoned beef. It’s a rustic, hearty dish that’s endlessly adaptable and delivers huge flavor with minimal cleanup.
Nothing beats a great Beef and Sweet Potato Hash. Whether you're a fan of Savory Combo Recipes or want to try something from our Dessert Recipes selection, keep scrolling!
Why You’ll Love This Beef and Sweet Potato Hash
- One-pan wonder: Protein, veggies, and carbs cook together for easy cleanup.
- Sweet & savory: Caramelized sweet potatoes balance the rich, umami beef.
- Versatile serving: Great for breakfast, lunch, or dinner—leftovers improve.
- Easy customization: Swap greens or add heat to suit your taste.
Ingredients & Tools
- 1 lb ground beef (85/15 works great for flavor)
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups chopped kale, stems removed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp garlic powder
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Tools: A large cast iron or non-stick skillet, a sturdy spatula, and a sharp chef’s knife.
Notes: Use firm, vibrant sweet potatoes and don’t skip the smoked paprika—it adds smoky depth.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 22 g |
| Fat: | 18 g |
| Carbs: | 32 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Dice your sweet potatoes evenly. This is key for even cooking. If some pieces are much larger than others, you’ll end up with a mix of mushy and undercooked potatoes—and nobody wants that.
- Don’t overcrowd the skillet. If you pile everything in at once, the potatoes will steam instead of crisp up. Giving them a little space ensures they get those beautiful caramelized edges.
- Use a hot pan. A properly preheated skillet is non-negotiable for getting a good sear on the beef and potatoes. You should hear a satisfying sizzle when the ingredients hit the surface.
- Season in layers. Don’t wait until the end to add all your salt and spices. Season the beef as it browns, then adjust again when you add the vegetables. It makes a world of difference in the final flavor.
How to Make Beef and Sweet Potato Hash
Step 1: Start by prepping all your vegetables. Peel and dice the sweet potatoes into ½-inch cubes—you’ll want them uniform so they cook at the same rate. Chop the onion, mince the garlic, and dice the red bell pepper. Remove the tough stems from the kale and chop the leaves roughly. Having everything ready to go makes the cooking process smooth and enjoyable.
Step 2: Heat a large cast iron or non-stick skillet over medium-high heat. Add one tablespoon of olive oil, and once it shimmers, add the diced sweet potatoes. Spread them out in a single layer and let them cook undisturbed for about 4–5 minutes. You’re looking for a golden-brown crust to form on one side before you stir. This initial sear is what gives the hash its wonderful texture.
Step 3: After the sweet potatoes have started to brown, push them to one side of the skillet. Add the remaining tablespoon of olive oil to the empty space, then add the ground beef. Break it up with your spatula and let it brown for 3–4 minutes. You’ll notice the beef releasing its juices and developing a rich, savory aroma. Season with salt, pepper, and half of the smoked paprika.
Step 4: Once the beef is no longer pink, add the chopped onion and red bell pepper. Sauté everything together for another 4–5 minutes, until the onions turn translucent and the peppers begin to soften. The mixture should look fragrant and well-combined at this stage.
Step 5: Stir in the minced garlic, dried thyme, and the rest of the smoked paprika. Cook for just 30 seconds—until the garlic is fragrant—being careful not to let it burn. Burnt garlic can turn bitter, and we want to keep those flavors bright and balanced.
Step 6: Now, mix everything in the skillet together so the beef and sweet potatoes are fully incorporated. Reduce the heat to medium, cover the skillet with a lid (or a baking sheet if you don’t have one), and let it cook for 8–10 minutes. This allows the sweet potatoes to become tender all the way through without burning.
Step 7: Remove the lid and add the chopped kale. Stir it in gently—it will wilt down significantly within a minute or two. Cook uncovered for another 2–3 minutes, until the kale is tender but still vibrant green. Taste and adjust seasoning with more salt or pepper if needed.
Step 8: For extra crispiness, press the hash down lightly with your spatula and let it cook undisturbed for a final 2–3 minutes. This will create a lovely crust on the bottom. Garnish with fresh parsley if you like, and serve hot straight from the skillet.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Spread on a baking sheet to freeze solid, then transfer to a freezer bag for up to 3 months.
- Reviving: Reheat in a skillet with a splash of water or broth to restore texture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon cut through the richness of the hash, balancing the plate beautifully.
- Buttery toasted sourdough — Perfect for scooping up every last bit from your plate, and that crunch contrasts wonderfully with the soft hash.
- Sautéed mushrooms with thyme — If you want to make it even heartier, earthy mushrooms add another layer of umami that pairs wonderfully.
Drinks
- A crisp, hoppy IPA — The bitterness of the beer contrasts the sweetness of the potatoes and cleanses the palate between bites.
- Sparkling water with a twist of lime — For a non-alcoholic option, the bubbles and citrus help reset your taste buds, making each forkful taste fresh.
- Medium-bodied red wine like a Merlot — The fruity notes in the wine complement the savory beef and add a touch of elegance to the meal.
Something Sweet
- Warm apple crumble with vanilla ice cream — The cozy, spiced apples and cold ice cream are a classic follow-up to a savory, satisfying hash.
- Dark chocolate espresso brownies — Rich, fudgy, and not too sweet, these provide a decadent yet balanced ending to your meal.
- Lemon sorbet — A light, zesty palate cleanser that feels refreshing after the hearty main course.
Top Mistakes to Avoid
- Mistake: Using potatoes that are diced too large. Larger pieces take much longer to cook, which can lead to overcooked beef and mushy vegetables by the time the potatoes are tender.
- Mistake: Stirring the hash too often. Letting it sit undisturbed for a
Beef And Sweet Potato Hash
Make this easy Beef and Sweet Potato Hash for a one-pan meal perfect for breakfast or dinner. Get the recipe for this savory, comforting dish now!
Ingredients
For the Ingredients
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1 lb ground beef (85/15 works great for flavor)
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2 sweet potatoes (medium, peeled and diced into ½-inch cubes)
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1 yellow onion (large, finely chopped)
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2 cloves garlic (minced)
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1 red bell pepper (diced)
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2 cups kale (chopped, stems removed)
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2 tbsp olive oil
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1 tsp smoked paprika
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1 tsp dried thyme
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½ tsp garlic powder
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Salt and black pepper (to taste)
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Fresh parsley (for garnish (optional))
Instructions
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Start by prepping all your vegetables. Peel and dice the sweet potatoes into ½-inch cubes—you’ll want them uniform so they cook at the same rate. Chop the onion, mince the garlic, and dice the red bell pepper. Remove the tough stems from the kale and chop the leaves roughly. Having everything ready to go makes the cooking process smooth and enjoyable.01
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Heat a large cast iron or non-stick skillet over medium-high heat. Add one tablespoon of olive oil, and once it shimmers, add the diced sweet potatoes. Spread them out in a single layer and let them cook undisturbed for about 4–5 minutes. You’re looking for a golden-brown crust to form on one side before you stir. This initial sear is what gives the hash its wonderful texture.02
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After the sweet potatoes have started to brown, push them to one side of the skillet. Add the remaining tablespoon of olive oil to the empty space, then add the ground beef. Break it up with your spatula and let it brown for 3–4 minutes. You’ll notice the beef releasing its juices and developing a rich, savory aroma. Season with salt, pepper, and half of the smoked paprika.03
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Once the beef is no longer pink, add the chopped onion and red bell pepper. Sauté everything together for another 4–5 minutes, until the onions turn translucent and the peppers begin to soften. The mixture should look fragrant and well-combined at this stage.04
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Stir in the minced garlic, dried thyme, and the rest of the smoked paprika. Cook for just 30 seconds—until the garlic is fragrant—being careful not to let it burn. Burnt garlic can turn bitter, and we want to keep those flavors bright and balanced.05
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Now, mix everything in the skillet together so the beef and sweet potatoes are fully incorporated. Reduce the heat to medium, cover the skillet with a lid (or a baking sheet if you don’t have one), and let it cook for 8–10 minutes. This allows the sweet potatoes to become tender all the way through without burning.06
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Remove the lid and add the chopped kale. Stir it in gently—it will wilt down significantly within a minute or two. Cook uncovered for another 2–3 minutes, until the kale is tender but still vibrant green. Taste and adjust seasoning with more salt or pepper if needed.07
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For extra crispiness, press the hash down lightly with your spatula and let it cook undisturbed for a final 2–3 minutes. This will create a lovely crust on the bottom. Garnish with fresh parsley if you like, and serve hot straight from the skillet.08
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