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
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