Steak and Sweet Potato Hash

Name: Steak and Sweet Potato Hash
Yield: 4 serving
Ingredients: 20 oz of beef; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp cayenne pepper; 1 tsp allspice; 3 medium sweet potatoes; 1 small yellow onion; 1/2 tsp ground cinnamon; 1/2 tbsp red chili pepper flakes; 1 - 2 bay leaves; chopped parsley; About 4 tbsp coconut oil; salt to taste; 4 poached or fried eggs; 2 avocados; 4 Lime wedges

User Reviews

5.0

6 reviews

Excellent

Servings
4
Course
Main Course, Breakfast, Dinner, Others
Cuisine
American, gluten-free

Steak and Sweet Potato Hash

Ursula Nguyen

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This Steak and Sweet Potato Hash is packed with flavor with spicy, smoky, sweet flavors, and is a great way to use up leftover steak or beef. A wholesome and nutritious weekday or weekend breakfast and brunch recipe!

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Ingredients

Servings

20 oz of beef I used a sirloin cut
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 tsp allspice
3 medium sweet potatoes cut into 1 - 1.5 cm cubes
1 small yellow onion or 1/2 medium
1/2 tsp ground cinnamon
1/2 tbsp red chili pepper flakes
1 - 2 bay leaves
chopped parsley
About 4 tbsp coconut oil divided
salt to taste

To serve

4 poached or fried eggs
2 avocados Flesh cubed
4 Lime wedges

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Instructions

Cut the steak into small cubes (about 1 ½ cm) and place them in a bowl. Add the salt, black pepper, cayenne pepper, and allspice. Mix well and leave to marinate, up to 8 hours (the marinating step is optional).
Cut the sweet potatoes into cubes (the same size as the steak cubes), and cut the onions into similar-sized pieces as well. Set aside. Slice the bay leaves into strips.
Heat a large non-stick pan over medium high - high heat. Add 2 tbsp of coconut oil. When the oil has heated, cook the marinated steak in batches (to avoid overcrowding the pan). Quickly sear the steak, about 2 - 4 minutes until the surface is slightly caramelized. Remove the steak from the pan and set aside.
Wipe the pan clean, and heat 2 tbsp coconut oil over medium-high heat. Add the sweet potatoes and spread out the sweet potatoes in one layer. Cook for about 5 - 10 mins, until the sweet potatoes turn golden brown on the bottom. Add the onion, cinnamon, red chili pepper flakes, bay leaves and a generous pinch of salt. Mix the sweet potatoes and cook for a further 10 minutes to soften the onions, and until the sweet potatoes are cooked through (to check if they have cooked through - prick the sweet potatoes with a fork. If they are easy to prick then the sweet potatoes are done).
Once the sweet potatoes are cooked, add the steak and gently mix it in. Heat through for a few minutes. Season with more salt if needed.
Top with chopped parsley and serve with avocado, a poached egg or fried egg and a lime wedge (eggs can be cooked while the sweet potatoes are cooking).Squeeze the lime juice over the hash before eating.