Whether you have leftover steak from a recent cookout or are looking for a new way to use a pot roast, this beefy sweet potato hash recipe courtesy of Wisconsin Beef Council is for you! The sweetness of the vegetable combined with the savoriness of beef and spices make this a quick, easy recipe that is perfect for repurposing leftovers.
Repurposing leftovers is a creative way to minimize waste and a great first step towards more sustainable living. By finding new ways to utilize leftover food, you can not only reduce your food waste in-home but also the amount of food that ends up in landfills. Moreover, reusing leftovers is a simple way to transforming meals of yesterday into exciting culinary adventures in flavor and texture!
Beefy Sweet Potato Hash
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
- 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. Cook's Tip: 1-1/2 teaspoons each cumin and chili powder may be substituted for taco seasoning.
- Meanwhile, combine sour cream and hot sauce in small bowl. Set aside.
- 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.
- Garnish with cilantro, as desired. Serve with sour cream mixture.
Notes
Nutrition information per serving, using chuck shoulder pot roast: 329 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 63 mg Cholesterol; 387 mg Sodium; 33 g Total Carbohydrate; 5.4 g Dietary Fiber; 26 g Protein; 3.7 mg Iron; 3 mg NE Niacin; 0.3 mg Vitamin B6; 2.6 mcg Vitamin B12; 5.6 mg Zinc; 26.1 mcg Selenium; 4.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Niacin, and Vitamin B6.
Nutrition
Calories: 300kcalCarbohydrates: 15gProtein: 22gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 77mgSodium: 179mgPotassium: 536mgFiber: 2gSugar: 4gVitamin A: 8114IUVitamin C: 4mgCalcium: 47mgIron: 3mg
Tried this recipe?Let us know how it was!