A wholesome and nutritious weekday breakfast or weekend brunch – 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. 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. Now that K and I have started hitting the gym in the morning again, we build up an appetite by the time we get home, and a full, nourishing and delicious breakfast like this Steak and Sweet Potato Hash hits the spot like nothing else!
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 added 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 is this steak and sweet potato hash the PERFECT breakfast or brunch for a comforting weekend?
- Steak is an incredibly flavorful option for breakfast 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!
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. 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 or 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.
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Steak and sweet potato hash
Ingredients:
- 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
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.
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