Easy Ground Beef and Sweet Potato Hash

I’m always looking for dinner ideas that I can get on the table in under 30 minutes. Something that doesn’t require a ton of ingredients or fancy techniques. Just real food that tastes good and fills everyone up.

That’s where this ground beef and sweet potato hash comes in. It’s a one-pan meal that’s been on repeat at my house lately. Everything cooks together, which means less cleanup and more time to actually sit down and eat. I usually prep my sweet potatoes while the beef is browning, so the whole thing comes together fast.

The sweet potatoes add a little sweetness that goes really well with the spices. And speaking of spices, you probably have most of them in your cabinet already. It’s one of those recipes that feels special but doesn’t ask much of you on a busy weeknight.

What Kind of Ground Beef Should I Use?

For this hash, you’ll want to use ground beef with a fat content that matches your preference – 80/20 (80% lean, 20% fat) is a great middle ground that gives you plenty of flavor without being too greasy. If you’re watching your fat intake, 90/10 works fine too, though the hash might be a bit drier. You can also swap in ground turkey or ground chicken if that’s what you have on hand, just know that you might need to add a touch more oil to the pan since those are leaner meats. Whatever you choose, try to break up the meat into small, bite-sized crumbles as it cooks so it mixes well with the sweet potatoes and veggies.

Options for Substitutions

This hash is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Ground beef: You can easily swap this for ground turkey, ground chicken, or ground pork. If using leaner meats like turkey or chicken, you might want to add an extra tablespoon of olive oil to keep things from drying out.
• Sweet potato: Regular russet or red potatoes work great here too. Just keep in mind they’ll have a less sweet flavor. You can also try butternut squash cut into small cubes for a similar texture.
• Green pepper: Red, yellow, or orange bell peppers all work fine. You could also use poblano peppers if you want a little more flavor, or zucchini if you’re not a pepper fan.
• Yellow onion: White or red onions are totally fine substitutes. Shallots work too if that’s what you have on hand.
• Spices: If you’re missing one or two of the spices, don’t stress. The chili powder and cumin are the key players here, so try to keep those. You can skip the oregano or paprika if needed, or use a taco seasoning blend to replace all the spices (about 2 tablespoons).

Watch Out for These Mistakes While Cooking

The biggest mistake when making this hash is not cutting your sweet potatoes small enough – aim for 1/4 to 1/2 inch cubes so they cook through in the same time as everything else, or you’ll end up with crunchy potatoes and overcooked beef.

Don’t skip draining the grease after browning the ground beef, as excess fat will make your hash greasy and prevent the vegetables from getting those nice caramelized edges.

Another common error is overcrowding the pan, which causes everything to steam instead of getting crispy – if your pan looks too full, cook in batches or use a larger skillet.

To take this dish to the next level, add the garlic during the last 2-3 minutes of cooking rather than at the beginning, which prevents it from burning and keeps that fresh garlic flavor.

What to Serve With Ground Beef and Sweet Potato Hash?

This hash is really filling on its own, but I love topping it with a fried egg or two – the runny yolk mixes into the hash and makes everything even better. If you want to add some freshness, serve it with sliced avocado or a dollop of sour cream on top to balance out the spices. A side of black beans or pinto beans turns this into a complete meal, or you can wrap it all up in warm flour tortillas for easy breakfast burritos. For something lighter on the side, a simple mixed greens salad with lime vinaigrette cuts through the richness of the beef and sweet potatoes nicely.

Storage Instructions

Store: This hash keeps really well in the fridge for up to 4 days in an airtight container. It’s one of those meals that actually tastes even better the next day once all the flavors have had time to hang out together. I like to portion it out for easy grab-and-go lunches throughout the week.

Freeze: You can freeze this hash for up to 3 months in freezer-safe containers or bags. I usually freeze it in individual portions so I can just grab what I need. Let it cool completely before freezing to keep the texture as good as possible.

Reheat: Warm it up in a skillet over medium heat with a splash of water or oil to keep it from drying out. You can also microwave it, but I find the stovetop method gives you better texture and even crisps up those sweet potatoes a bit.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 55-65 g
• Fat: 90-100 g
• Carbohydrates: 60-70 g

Ingredients

• 4 tbsp olive oil (I prefer California Olive Ranch for its flavor)
• 1 large sweet potato (diced into 1/2-inch cubes for even cooking)
• 1 lb ground beef (80/20 blend gives much better flavor and moisture)
• 3/4 yellow onion, finely chopped
• 1 green bell pepper (finely chopped, about 1/4-inch pieces)
• 4 garlic cloves, minced
• 1 3/4 tsp salt (I always use Morton Kosher salt)
• 1/2 tsp black pepper, freshly ground
• 1 1/2 tsp chili powder
• 3/4 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp smoked paprika
• 1/4 tsp oregano
• 1 pinch red pepper flakes

Step 1: Prepare Mise en Place and Spice Blend

• 1 large sweet potato
• 3/4 yellow onion
• 1 green bell pepper
• 4 garlic cloves
• 1 3/4 tsp salt
• 1/2 tsp black pepper
• 1 1/2 tsp chili powder
• 3/4 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp smoked paprika
• 1/4 tsp oregano
• 1/4 tsp red pepper flakes

Dice the sweet potato into 1/2-inch cubes and set aside—uniform sizing ensures even cooking.

Finely chop the yellow onion and green bell pepper into 1/4-inch pieces, mince the garlic cloves, and set all vegetables aside separately.

In a small bowl, combine the salt, black pepper, chili powder, cumin, paprika, smoked paprika, oregano, and red pepper flakes.

Having everything prepped and measured before you start cooking will keep the process smooth and prevent burning of aromatics.

Step 2: Brown the Ground Beef

• 2 tbsp olive oil
• 1 lb ground beef

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

Add the ground beef and cook without stirring for 2-3 minutes to develop a good crust, then break it up with a spoon and continue cooking until no pink remains and the beef is nicely browned, about 5-7 minutes total.

Drain the excess grease from the pan, leaving just enough to coat the bottom—this fat carries flavor and helps sauté the vegetables.

Step 3: Build the Flavor Base with Aromatics

• 2 tbsp olive oil
• 3/4 yellow onion, finely chopped
• 1 green bell pepper, finely chopped
• 4 garlic cloves, minced

Add the remaining 2 tablespoons of olive oil to the pan with the cooked beef.

Add the diced onion and bell pepper, and sauté for 3-4 minutes until they begin to soften and release their aromatics.

Push the vegetables to the side, add the minced garlic to the empty space, and let it cook for about 30 seconds until fragrant—this prevents the garlic from burning while allowing it to infuse the oil with its flavor.

Step 4: Add Sweet Potatoes and Season

• 1 large sweet potato, diced
• spice blend from Step 1

Add the diced sweet potato cubes to the pan and stir to combine with the beef and aromatics.

Sprinkle the spice blend from Step 1 over everything and stir well to coat all the ingredients evenly.

The spices will toast slightly in the residual heat, deepening their flavors—I like how this releases their essential oils and makes the entire dish more aromatic.

Step 5: Cook Until Sweet Potatoes are Tender

Reduce heat to medium and cook the hash for 10-15 minutes, stirring occasionally, until the sweet potato cubes are fork-tender and slightly caramelized on the edges.

The bottom of the pan may develop some flavorful browned bits—scrape these up as you stir, as they add depth to the dish.

Taste and adjust seasonings if needed before serving.

Easy Ground Beef and Sweet Potato Hash

Delicious Easy Ground Beef and Sweet Potato Hash recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 1425 kcal

Ingredients

  

• 4 tbsp olive oil (I prefer California Olive Ranch for its flavor)
• 1 large sweet potato (diced into 1/2-inch cubes for even cooking)
• 1 lb ground beef (80/20 blend gives much better flavor and moisture)
• 3/4 yellow onion, finely chopped
• 1 green bell pepper (finely chopped, about 1/4-inch pieces)
• 4 garlic cloves, minced
• 1 3/4 tsp salt (I always use Morton Kosher salt)
• 1/2 tsp black pepper, freshly ground
• 1 1/2 tsp chili powder
• 3/4 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp smoked paprika
• 1/4 tsp oregano
• 1 pinch red pepper flakes

Instructions

 

• Dice the sweet potato into 1/2-inch cubes and set aside—uniform sizing ensures even cooking. Finely chop the yellow onion and green bell pepper into 1/4-inch pieces, mince the garlic cloves, and set all vegetables aside separately. In a small bowl, combine the salt, black pepper, chili powder, cumin, paprika, smoked paprika, oregano, and red pepper flakes. Having everything prepped and measured before you start cooking will keep the process smooth and prevent burning of aromatics.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook without stirring for 2-3 minutes to develop a good crust, then break it up with a spoon and continue cooking until no pink remains and the beef is nicely browned, about 5-7 minutes total. Drain the excess grease from the pan, leaving just enough to coat the bottom—this fat carries flavor and helps sauté the vegetables.
• Add the remaining 2 tablespoons of olive oil to the pan with the cooked beef. Add the diced onion and bell pepper, and sauté for 3-4 minutes until they begin to soften and release their aromatics. Push the vegetables to the side, add the minced garlic to the empty space, and let it cook for about 30 seconds until fragrant—this prevents the garlic from burning while allowing it to infuse the oil with its flavor.
• Add the diced sweet potato cubes to the pan and stir to combine with the beef and aromatics. Sprinkle the spice blend from Step 1 over everything and stir well to coat all the ingredients evenly. The spices will toast slightly in the residual heat, deepening their flavors—I like how this releases their essential oils and makes the entire dish more aromatic.
• Reduce heat to medium and cook the hash for 10-15 minutes, stirring occasionally, until the sweet potato cubes are fork-tender and slightly caramelized on the edges. The bottom of the pan may develop some flavorful browned bits—scrape these up as you stir, as they add depth to the dish. Taste and adjust seasonings if needed before serving.