Steak and Sweet Potato Hash

Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: European, Fusion, North American

Prep Time: 1

Cook Time: 32

Inactive marinating time (optional): 1

Total Time: 2 32

Servings: servings

Calories: 597kcal

Author: Dini Kodippili

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!

EASY - This is a great way to use up leftover steak, but can be made with steak cooked just for this dish as well. Very forgiving and adaptable. Great for a weekend breakfast or brunch meal.

Print Recipe

Ingredients

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