Your New Favorite One-Pan Wonder: Ground Beef & Sweet Potato Hash
Hey there, my fellow flavor-seekers! Clara here, coming to you from my slightly flour-dusted but always cheerful kitchen. Can we talk about the eternal quest for a meal that truly does it all? You know the one—it has to be nourishing enough to make you feel like you’re glowing from the inside out, ridiculously easy to whip up on a busy weeknight, and so downright delicious that you actually look forward to the leftovers. If you’ve been nodding along, my friend, you are in for a treat.
Today, we’re diving headfirst into my absolute go-to, my culinary security blanket: this incredibly simple and soul-satisfying Ground Beef and Sweet Potato Hash. This isn’t just a recipe; it’s a full-on vibe. Imagine tender, slightly sweet potato cubes mingling with savory, perfectly spiced ground beef, all brought together by a handful of vibrant greens that wilt into the most glorious sauce. It’s a symphony of textures and flavors happening in one single skillet.
This hash is the beautiful, delicious proof that healthy eating doesn’t have to be complicated, bland, or time-consuming. It’s gluten-free, packed with protein and complex carbs to keep you fueled for hours, and it’s so versatile it can easily slide into your breakfast, lunch, or dinner lineup. So, grab your favorite skillet, and let’s cook up something that’s guaranteed to make your taste buds dance and your busy life just a little bit easier.
A Hash Called Home: My Camping Trip Epiphany
This recipe always takes me back to a crisp, starry morning a few years ago. I was on a camping trip with some friends, and we were all huddled around a crackling campfire, trying to thaw out from the chilly night. Our provisions were simple: a cooler of basic ingredients. Someone started chopping a lone sweet potato, another person pulled out a package of ground beef, and we threw it all into our trusty, soot-covered cast iron skillet over the fire.
As it all sizzled away, the aroma—that incredible mix of smoky paprika, sweet onion, and searing beef—wafted through the pine trees. It was the kind of smell that makes you stop whatever you’re doing and just breathe it in. When we finally dished it up, eating it straight from the pan with forks, it was pure magic. It was more than just food; it was warmth, community, and the profound satisfaction of creating something incredible from simple, whole ingredients. That’s the spirit I try to capture every time I make this hash in my own kitchen, and it’s the feeling I hope it brings to yours.
Gather Your A-Team: The Ingredients
One of the best things about this hash is its beautiful simplicity. We’re using whole, recognizable ingredients that work together in perfect harmony. Here’s your shopping list, complete with my little chef-y insights to set you up for success.
- 1 lb Ground Beef: I like to use an 85/15 blend for a great balance of flavor without being too greasy. For a leaner option, 90/10 or even 93/7 works beautifully, just keep an eye on it so it doesn’t dry out. Feeling adventurous? Ground turkey, chicken, or even lamb would be fantastic here!
- 1 Medium Onion, diced: Your aromatic base! A yellow or white onion is perfect for its sweet, mellow flavor when cooked. This is the foundation that makes your whole kitchen smell amazing.
- 2 Medium Sweet Potatoes, peeled and diced small: The star of the show! Dicing them small (about ½-inch cubes) is the KEY chef hack here—it ensures they cook quickly and evenly. Their natural sweetness is the perfect counterpoint to the savory beef.
- 1 tsp Paprika: This is for that warm, deep color and subtle smoky flavor. If you have smoked paprika in your pantry, now’s the time to use it for an extra layer of cozy warmth.
- ½ tsp Chili Powder: Don’t worry, this isn’t for intense heat! It adds a gentle, earthy warmth and complexity. It’s the secret whisper of flavor in the background.
- ½ tsp Garlic Powder: While I love fresh garlic, the powder distributes evenly and doesn’t burn, giving you a consistent garlicky essence throughout the entire dish.
- Salt and Pepper, to taste: The dynamic duo! Don’t be shy here. Season in layers—a pinch when you start the beef, and another when you add the potatoes. Taste and adjust at the end. This is what makes the flavors pop!
- 2 cups Fresh Spinach or Chopped Kale: Our pop of color and nutrients! Spinach wilts down in a flash, while kale holds a bit more texture. Both are delicious—it’s all about your personal preference for a bit of green goodness.
- 1 tbsp Olive Oil (if needed): If you’re using a leaner meat, you might need this to get the onions and potatoes started. Listen to your pan!Print
Ground Beef & Sweet Potato Hash
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Ground Beef & Sweet Potato Hash is a hearty, nutritious one-pan meal perfect for breakfast, lunch, or dinner. Made with lean ground beef, tender sweet potatoes, and colorful vegetables, it’s packed with flavor, protein, and fiber. Ready in just 30 minutes, it’s a simple, gluten-free recipe ideal for meal prep or busy weeknights.
Ingredients
Scale- 1 lb ground beef
- 2 medium sweet potatoes, peeled and diced
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Salt and pepper, to taste
- Optional: red pepper flakes, chopped parsley, fried egg for topping
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add sweet potatoes and cook for 8–10 minutes, stirring occasionally until softened and lightly browned. Transfer to a plate.
- In the same skillet, cook ground beef until browned, breaking it up as it cooks.
- Add onion, bell pepper, and garlic. Sauté for 5–7 minutes until veggies are tender.
- Stir in sweet potatoes, smoked paprika, cumin, salt, pepper, and red pepper flakes if using. Cook for another 2–3 minutes to combine flavors.
- Garnish with parsley and top with a fried egg if desired. Serve hot.
Notes
- Use lean ground beef (85/15) for flavor without too much fat.
- Swap ground beef for turkey or a plant-based option if preferred.
- Add spinach or kale for extra greens and nutrients.
- Great as a breakfast hash or stuffed in wraps for lunch.
- Leftovers store well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 370
- Sugar: 5g
- Fat: 20g
- Saturated Fat: 7g
- Fiber: 3g
- Protein: 25g
Let’s Get Cooking: Your Step-by-Step Guide
Ready to create some magic? This is where the fun begins. I’ll walk you through each step, sharing all my favorite tips and little hacks I’ve picked up from making this hash approximately a million times.
- Brown the Beef: Grab your largest, heaviest-bottomed skillet (I’m a cast-iron devotee for life) and place it over medium heat. Crumble in your ground beef. Now, here’s a pro-tip: let it sit for a minute before you start stirring! This allows a beautiful brown crust to form on some of the meat, which equals massive flavor. Cook, breaking it up with your spoon, until it’s no longer pink. If there’s a lot of excess fat, you can drain it off, but I usually leave a tablespoon or two—it’s pure flavor gold for cooking the veggies!
- Sizzle the Aromatics: Add your diced onion right into the skillet with the beef. Cook for 2-3 minutes, stirring occasionally, until the onions have softened and turned translucent. You’ll smell that incredible savory-sweet aroma—that’s how you know you’re on the right track.
- Bloom the Spices: This is my favorite chef secret for unlocking maximum flavor! Sprinkle the paprika, chili powder, garlic powder, salt, and pepper directly over the beef and onions. Stir constantly for about 30 seconds. You’ll notice the spices become incredibly fragrant. This process, called “blooming,” wakes up the essential oils in the spices and toasts them slightly, transforming your dish from good to “OH WOW.”
- Introduce the Sweet Potatoes: Now, stir in your small-diced sweet potatoes, making sure they get nicely coated in that spiced beef mixture. Here comes the most important step for tender potatoes: cover the skillet! Reduce the heat to medium-low and let it cook for 10-12 minutes. I like to give it a good stir about halfway through. The steam trapped inside the pan is what gently and quickly cooks the potatoes. If things look a bit dry at any point, add a splash of water or beef broth—this will also create a little steam and prevent sticking.
- Wilt the Greens: Uncover the skillet—your potatoes should be fork-tender by now. Pile on the spinach or kale and stir it through the hot hash. It will seem like a lot at first, but watch the magic! In just 1-2 minutes, it will wilt down perfectly. This is the final touch that adds a beautiful color and a fresh, nutritious boost.
- The Final Taste Test: Take a second to do a quality check. Grab a spoon and taste it! Does it need another pinch of salt? A crack of black pepper? Adjust the seasoning to your liking. This simple habit is what separates a home cook from a confident kitchen rockstar.
Plating Up Your Masterpiece
This hash is a rustic beauty, so serving it is a no-fuss affair. I love to spoon big, generous servings straight from the skillet into shallow bowls. For a picture-perfect (and protein-packed) finish, top each bowl with a perfectly fried or poached egg. The rich, runny yolk creates the most incredible sauce when mixed in. A sprinkle of fresh chopped parsley or chives adds a bright, fresh note. If you’re feeling a little decadent, a few slices of creamy avocado on the side are never a bad idea. It’s a complete, balanced, and utterly satisfying meal all on its own.
Make It Your Own: Fun Recipe Twists
The beauty of a hash is its versatility. Once you’ve mastered the base recipe, feel free to get creative! Here are a few of my favorite ways to mix it up:
- Southwest Fiesta: Stir in a cup of black beans and a cup of frozen corn with the sweet potatoes. Finish with a squeeze of fresh lime juice and a handful of cilantro.
- Spicy Kick: Add a finely chopped jalapeño (seeds and all for maximum heat!) with the onions. A dash of cayenne pepper with the other spices will also turn up the temperature.
- Italian-Inspired: Swap the paprika and chili powder for dried oregano and basil. Use chopped kale and, right at the end, stir in a quarter cup of sun-dried tomatoes.
- Breakfast Special: Use a milder breakfast sausage instead of ground beef and serve it with a side of whole-grain toast for a weekend-worthy feast.
Clara’s Kitchen Notes & Stories
This recipe has been a living, evolving entity in my kitchen. I can’t tell you how many times I’ve made it, and it’s always a little different. One hilarious kitchen fail involved me getting a phone call and completely forgetting I’d cranked the heat to high. Let’s just say we ended up with “extra crispy” hash that day! The lesson? Low and slow wins the race for tender potatoes.
Over time, I’ve learned that the type of skillet you use makes a difference. My enameled cast iron gives the potatoes a fantastic, slightly crispy edge, while a non-stick skillet steams them more gently. Both are delicious, just different! This recipe is incredibly forgiving, so don’t stress about perfection. It’s become my ultimate “clean out the fridge” hero—throwing in a half bell pepper or that last lonely zucchini is always a win. It’s all about cooking with joy and using what you have.
Your Questions, Answered!
I’ve gotten so many wonderful questions about this hash over the years! Here are answers to the most common ones to ensure your hash-making is a smashing success.
Q: My sweet potatoes are taking forever to cook and are still hard! What did I do wrong?
A: The most common culprit is that the potato dice is too large. Aim for a consistent ½-inch cube—no bigger! Also, make sure you’re keeping the lid on the skillet tightly to trap the steam, which is essential for quick cooking. If they’re still stubborn, add another tablespoon or two of water and let them steam for a few more minutes.
Q: Can I make this ahead of time for meal prep?
A: Absolutely! This hash is a meal prep superstar. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. It reheats like a dream in the microwave or in a skillet over medium heat. You might even find the flavors are even better the next day!
Q: Is it okay to use regular potatoes instead of sweet potatoes?
A: Of course! Yukon Gold or red potatoes would be lovely. Just keep in mind that their cooking time might be slightly different, so keep testing for that fork-tender texture. The flavor profile will shift, but it will still be a delicious, savory hash.
Q: My hash turned out a bit dry. How can I fix that?
A: No worries! This can happen with leaner meat. Next time, don’t drain the beef fat, or add that splash of water when cooking the potatoes. To rescue it now, you can stir in a little beef or vegetable broth when reheating to bring back the moisture.
Nutritional Information (Approximate)
This is a general breakdown per serving (based on 4 servings), but remember, exact numbers can vary based on your specific ingredients.
- Calories: ~320
- Protein: 22g
- Carbohydrates: 18g
- Fat: 18g
This dish is naturally gluten-free and packed with protein, fiber, Vitamin A from the sweet potatoes, and iron from the beef and greens. It’s designed to be a balanced, energizing meal that keeps you full and satisfied.
