Tex-Mex Potato Hash (Print)
Dig into a lively mix of sautéed sweet potatoes, bell peppers, beef with taco spices, mushrooms, and leafy spinach.
# Ingredients:
01 -
60–90 g spinach, coarsely chopped
02 -
150–200 g mushrooms, chopped small
03 -
0.5 medium red onion, chopped
04 -
1 sweet bell pepper (pick red, yellow, or orange), chopped
05 -
1 medium sweet potato, peeled and cubed (about 375–420 g)
06 -
1 tablespoon avocado oil or olive oil, split
07 -
120 ml water
08 -
3 tablespoons taco seasoning (make your own or use a store one you like)
09 -
450 g ground beef
→ Optional Toppings
10 -
Mexican shredded cheese or cotija (skip for dairy-free or Whole30)
11 -
Sour cream (leave out for dairy-free or Whole30)
12 -
Fried egg
13 -
Jalapeño slices
14 -
Guacamole
15 -
Avocado slices
16 -
Chopped green onion
17 -
Chopped fresh cilantro
# Steps:
01 -
Scoop everything onto plates right away. Pile on whatever toppings you want.
02 -
Toss in the spinach and add the cooked taco meat. Stir just until the spinach is soft and everything’s warmed up.
03 -
Pour in the rest of the oil, throw in the mushrooms, bell pepper, and red onion, then cook for around 3 minutes until they look a bit soft.
04 -
Drizzle in about half the oil, get your skillet back on medium-high, and drop in the sweet potato cubes. Sprinkling some salt and pepper helps. Cook, giving it a stir once in a while, for 10–15 minutes ’til the pieces are nearly cooked through. Add more oil if they start sticking.
05 -
On medium-high heat, get your big skillet going. Toss in the ground beef, taco seasoning, then water. Keep stirring and breaking up the beef as it browns. Once it’s cooked through, scoop it out and set it aside. Already have cooked taco meat? You can skip this part.
# Notes:
01 -
If you’ve got leftover taco meat, just add it in step 2 and skip browning beef.