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/beef. A wholesome and nutritious weekday or weekend breakfast and brunch recipe!
The sweet potato hash can be made ahead of time as well. Plus, this hash is PALEO and WHOLE30 approved too!
A wholesome, satisfying and nutritious breakfast makes a world of difference to me. Which probably isn’t too surprising, but as someone who didn’t have the best breakfast habits when I was younger, breakfast is now my most favorite meal of the day.
And I make sure to start the day right as often as I can. We love savory breakfast options, like this breakfast fried rice, oven roasted breakfast potato hash, easy curried potato hash, celeriac hash with crispy bacon and greens, curried shepherd’s pie etc.
And this steak and sweet potato hash is no different, and hits the spot just right!
Why we love this sweet potato hash
This steak and sweet potato hash is packed with flavor, and it’s really easy to make. Plus you can customize it however you like, and even top it with an egg for a pop of color, flavor and nutrition.
I add an egg, and 1/2 an avocado to make it even more delicious and healthy. Plus the avocado adds a delicious creaminess to the hash which is a fantastic contrast to the spicy hash.
Don’t forget the lime juice too. The lime juice really brings out all the flavors!
Why this steak and sweet potato hash is the perfect comforting breakfast
- Steak is one of the most filling and flavorful savory breakfast ideas that is also a great source of protein. The steak here is marinated and then cooked over high heat to give it a lovely caramelized surface. It’s a great source of iron too, and that’s good news for someone like me who is anemic.
- Sweet potatoes add a natural sweetness that gives a nice balance to the savory, spicy flavors in this steak and sweet potato hash.
- The poached egg on top is just the seal of breakfast perfection. It adds flavor and extra nutritional value too.
- The hash can be made ahead of time, and kept in the fridge. So you can reheat and enjoy it later as you please.
- This steak and sweet potato hash is also PALEO and WHOLE30 approved too!
Why this sweet potato hash is so versatile
I used a sirloin cut of steak for this hash. But I have even used chuck steak for this steak and sweet potato hash recipe, which would be a more economical option. The same way I’ve done for these perfect steak sandwiches and curried beef grilled cheese sandwiches.
It’s also a fantastic way to use up any leftover steak from the previous night’s dinner. So you had beef tacos or steak quesadilla or steak or roast beef (or even sous vide roast beef) the night before, and couldn’t finish it all?
Dress them up for a simple, nutritious and easy breakfast hash with sweet potatoes with this recipe. You can also use ground beef for this hash, if that’s what you have in the fridge.
This hash is just as flavorful with steak cuts, ground beef or any kind of protein you have at home.
I marinated the steak for 8 hours (overnight), but that’s optional. Usually I make extra steak so that I have leftovers for lunch or dinner or even breakfast the next day.
Just pair the steak with some salad leaves and your favorite vinaigrette and you have a PALEO approved steak and sweet potato salad for lunch. 🙂
I really like the sweet potato hash paleo recipe in this dish as it adds a smoky and mildly sweet flavor and texture. It’s a comforting and filling breakfast come winter or summer.
Recipe
Steak and Sweet Potato Hash
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
- 550 g steak / beef I used a sirloin cut
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper
- 1 tsp allspice
- 3 medium sweet potatoes cut into 1 – 1.5 cm cubes
- 1 small yellow onion or ½ medium
- ½ tsp ground cinnamon
- ½ tbsp red chili pepper flakes
- 1 – 2 bay leaves
- Chopped parsley
- 4 tbsp olive oil or coconut oil / divided
- Salt to taste
To serve
- 4 eggs soft boiled, poached or fried
- 2 Avocados Flesh cubed
- 4 lime wedges
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, for 1 hour or up to 8 hours. You can also skip marinating the meat if you're short on time.550 g steak / beef, 1 tsp salt, ½ tsp black pepper, ½ tsp cayenne pepper, 1 tsp allspice
- 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. Crush the bay leaves gently.
- Heat a large non-stick pan over medium high – high heat. Add 2 tbsp of olive oil / 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.4 tbsp olive oil
- 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).3 medium sweet potatoes, 1 small yellow onion, ½ tsp ground cinnamon, ½ tbsp red chili pepper flakes, 1 – 2 bay leaves, Salt , 4 tbsp olive oil
- 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.Salt
- 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.Chopped parsley, 4 eggs, 2 Avocados, 4 lime wedges
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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