Beefy Sweet Potato Hash
The perfect way to give leftover steak or roast new life, this hash is made with sweet potatoes and taco seasoning.
-
40
min -
4
SERVINGS -
330
Cal -
26 g
Protein
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
Cooking:
-
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.
Nutrition:
0 % *
0 % DV **
0 % DV
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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.
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