Highlight
This tasty beef and sweet potato mash works wonders with leftover beef for a filling breakfast or a speedy meal at night. Sweet potatoes bring a gentle sweetness, mixing with seasoned beef and soft browned onions. The combo of flavors and textures in every bite just feels like a warm hug.
The first time I threw this together after a big roast dinner, everyone couldn’t stop talking about it and there wasn’t a crumb left. That’s why it’s my top pick when I want something warm and feel-good in a rush, whether it’s early or late.
Tasty Ingredients
- Cooked beef: about 2 cups, diced or pulled Good leftover steak or roast gives the best flavor and keeps things nice and meaty
- Sweet potatoes: 2 large, peeled then chopped Get ones that are bright and firm so they’re naturally sweet, not chalky
- Yellow onion: 1 medium, diced Makes the whole meal smell great Look for skins that are tight with no soft patches
- Bell pepper: 1 any color, chopped Brings color and that satisfying crunch Yellow and red taste sweetest
- Olive oil or avocado oil: 2 tablespoons Brings healthy fat and helps brown up the hash Extra virgin gives more punchy flavor
- Garlic: 2 cloves, crushed or minced Fresh, firm garlic brings the most flavor
- Dried thyme: 1 teaspoon Gives a fresh herby kick
- Dried rosemary: 1 teaspoon Adds earthy flavors Use the dried version for more oomph
- Smoked paprika: half teaspoon Adds a cozy smokiness If you see Spanish smoked paprika, grab it
- Salt and black pepper: Add as much as you like Can’t skip these! Fresh cracked pepper really wakes up the dish
- Optional toppers: Fresh cilantro parsley, fried eggs, hot sauce, avocado Finish things off with some crunch, cream, or a spicy note
Simple How-To
- Get the Beef Ready:
- Chop or shred your cooked beef if it’s not done already. Smaller chunks make for a bite in every forkful when you mix it in later.
- Prep the Potatoes:
- Peel your sweet potatoes and cube them to about half an inch. Do this last so they won’t turn gray sitting out.
- Cook the Potatoes:
- Dump the sweet potatoes in with your aromatics. Stir everything so those cubes are covered in seasoning and veggies. Salt and pepper go in now, start with a pinch and toss more in later if needed.
- Warm the Oil & Sauté:
- Heat your oil in a big skillet or cast iron on medium. When it glistens, add onions and peppers. Let them cook for five to seven minutes, keep stirring, until onions are see-through and your pepper’s just starting to get soft but still colorful.
- Add Garlic and Seasonings:
- Mince up the garlic and toss it in with the spices—thyme, rosemary, smoked paprika. Let them all get toasty for a minute. The smells will tell you when it's ready.
- Let the Potatoes Soften:
- Put a lid on, turn the heat down just a touch, and let the sweet potatoes gently cook for about fifteen to twenty minutes. Stir here and there to keep things from sticking. Stick a fork in the potatoes to see if they’re soft. Splash in water or broth only if the pan dries out.
- Add Your Beef:
- When the potatoes feel nice and soft, stir the beef in. If you have big pieces, break them up now so every bit gets that tasty coating. Keep heat low just until everything’s warm.
- Make it Crispy:
- Turn up the heat to medium high and cook uncovered for five to seven minutes. Don’t fuss with it much—leave it alone so the bottom gets crispy. That’s where all the best bits are.
- Check Seasoning and Serve:
- Take a bite and see if it needs more salt, pepper, or smoked paprika. Sprinkle in whatever you think it needs, then scoop into bowls and add your favorite garnishes—fresh herbs, eggs, avocado, hot sauce—right before eating.
Highlight
I can’t get enough of that smoked paprika. It totally changes up leftovers with just the right hint of woodsy flavor. It’s the only thing I want to eat with my crew when it’s chilly and we’re all about comfort food.
Storage Advice
Pop your leftovers in a lidded container and refrigerate for up to three days. For best flavor, warm it up in a skillet to get those crispy edges back. You can toss it in the freezer for up to two months. Just know the potatoes might go softer when thawed.
Swap Options
No sweet potatoes? Dice up regular potatoes or go for cubes of butternut squash. Chicken or turkey (ground or cooked) works great instead of beef. Any herbs in the cupboard—think basil or oregano—will change the vibe in a good way.
How to Serve
Perfect underneath a poached or fried egg for breakfast. Stir in spinach if you want extra greens—just do it right at the end so it wilts. This dish also rocks with Greek yogurt for tang or a splash of hot sauce if you’re into heat.
Roots and Background
The technique of making hash goes way back. Folks got creative with leftovers to stretch a meal further. Sweet potatoes are a Southern favorite now, and their mellow sweetness pairs nicely with rich beef for a super satisfying, homey meal.
Recipe FAQs
- → Which cut of beef should I grab?
Use up some cooked steak, leftover roast, or even ground beef. Anything already cooked will make this tasty and quick.
- → What’s the trick for cooking sweet potatoes just right?
Cut them into small even cubes and cover the pan while they cook, stirring now and then so they all get soft at the same time.
- → Which spices and herbs pop the most in this?
Totally go for rosemary, smoked paprika, and thyme. These bring smoky, herby depth that just works with beef and sweet potatoes.
- → Can I mix in more veggies?
For sure. Add in mushrooms, kale, or spinach near the end and let them wilt for a boost of green and flavor.
- → What’s good for serving on top?
Hot sauce, sliced avocado, cilantro, parsley, or a fried egg give it even more flavor and a pop of color right before serving.
- → Can I make this ahead of time?
Definitely. It holds up and heats back up great, so you can prep it in advance for super fast meals later on.