Beefy Sweet Potato Hash

Name: Beefy Sweet Potato Hash
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: refrigerated fully cooked boneless beef pot roast with gravy; sweet potatoes; yellow onion; taco seasoning mix; water; vegetable oil; reduced-fat dairy sour cream; hot pepper sauce; fresh cilantro

40

Minutes

4

Servings

9

Ingredients

12 ounces cooked beef (such as steak, roast or pot roast), cut into 1/2-inch cubes (about 2-1/2 cups)
1 large sweet potato, unpeeled, cut into 1/2-inch cubes
1 medium yellow onion, chopped
1 tablespoon taco seasoning mix
1/4 cup water
1 tablespoon vegetable oil
2 tablespoons reduced-fat or regular dairy sour cream
1 teaspoon hot pepper sauce
Chopped fresh cilantro

Preparation

Step 1

Combine sweet potatoes, onion and taco seasoning in large nonstick skillet over medium heat. Add water. Cover and cook 8 to 10 minutes or until crisp-tender and water has almost evaporated, stirring once. Stir in oil; continue cooking, uncovered, 4 to 6 minutes or until potatoes are tender and begin to brown, stirring occasionally.

Cooking Tip: 1-1/2 teaspoons each cumin and chili powder may be substituted for taco seasoning.
Step 2

Meanwhile, combine sour cream and hot sauce in small bowl. Set aside.
Step 3

Add beef to potato mixture. Continue to cook 5 minutes or until beef is heated through, stirring occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.
Step 4

Garnish with cilantro, as desired. Serve with sour cream mixture.

Nutrition Information

Nutrition information per serving, using chuck shoulder pot roast: 329 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 63 mg Cholesterol; 387 mg Sodium; 33 g Total Carbohydrate; 5.4 g Dietary Fiber; 26 g Protein; 3.7 mg Iron; 3 mg NE Niacin; 0.3 mg Vitamin B₆; 2.6 mcg Vitamin B₁₂; 5.6 mg Zinc; 26.1 mcg Selenium; 4.7 mg Choline.