I hate wasting food and woke up HUNGRY, so this easy sweet potato hash was the perfect brunch for using up leftover beef and cilantro from hot pot, a single purple sweet potato I had buried in my cupboard, some leftover cubed orange sweet potato and half a red onion in the fridge, and too many green chilis. It all comes together in a single pan and is ready in 15-20 minutes so you don’t have to resort to overpaying for breakfast delivery. Even better, it’s a seriously delicious way to start the day that also happens to be nutritious, gluten-free and dairy-free since I’m on the final weekend of my elimination diet with Hybrid Gym.
The key is to make sure you use a good nonstick skillet with a lid, which will quickly soften your sweet potatoes covered on the stovetop and help cook the eggs while letting everything else in the pan crisp up in the pan. While I used leftover thinly sliced beef leftover from hot pot, you can use any leftover protein you have, bacon or ground pork. You could even make this vegetarian by using Impossible ground beef, Brussels sprouts or mushrooms in lieu of meat.
Sweet Potato Hash with Chipotle Beef, Green Chili and Eggs
Ingredients
- 1 tbsp olive oil
- 1/2 red onion, diced
- Salt and fresh ground pepper to taste
- 2 cloves garlic, minced
- 1-2 long green chilis, diced (substitute for jalapenos, seeds optional)
- 2 medium sweet potatoes, peeled and diced into 1/4" cubes (I used a mix of orange and purple sweet potatoes)
- 1/2 tsp smoked paprika
- 200 g thinly sliced beef, ground beef or pork, Impossible meat, etc
- 1/2 tsp chipotle seasoning or crushed chipotle pepper
- 4 eggs
- Chopped cilantro for garnish
Instructions
- If you are using ground meat, brown it for 8-10 minutes in your skillet over medium-high before cooking anything else, then set aside. Otherwise, follow the instructions below.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the onions, seasoning with a pinch of salt, and cook until they begin to soften, about 3-5 minutes.
- Add the garlic and chili and cook for another minute until aromatic.
- Add the sweet potato and season with the paprika and a pinch of salt and few turns of pepper. Stir fry for 2 minutes, then add a splash of water to the pan, cover and cook over medium-low heat for 3-6 minutes or until the potatoes are fork tender.
- Make a large well in the center of the pan and add the thinly sliced beef. Season with salt, pepper and chipotle seasoning and cook for 3-5 minutes until it begins to brown. If using ground meat, add it in and season it in this step.
- Stir fry the beef and sweet potatoes so everything is evenly distributed, then make 4 wells in the hash for your eggs.
- Add an egg into each well, poking the egg white and swirling the pan to let the egg white flow into the hash. Season each egg with a tiny pinch of salt and pepper. Cover and cook over medium for 4-6 minutes until the egg whites have set but the yolks are still runny, or continue cooking to your desired level of doneness.
- Garnish with chopped cilantro and serve. I like to eat it straight out of the skillet with a wooden spoon so everything stays hot.
Notes
If you make this recipe, I’d love to see the final product. Tag your photos and stories on Instagram with @indulgenteats and #indulgentrecipes so I can see them!
