Steak and Sweet Potato Hash
Hearty steak and sweet potato hash ready in 30 minutes. Sear a Tenderloin, toss with sautéed onions, peppers, and crispy sweet potato cubes, then finish with a fried egg and chives for breakfast or dinner. Simple, satisfying, and packed with protein.
Recipe Courtesy Of:
Cook Time: 30 Minutes
Servings: 2
Ingredients: 8
Ingredients
Optional ingredients:
Preparation
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Step 1
Season the Tenderloin steak generously with salt and pepper.
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Step 2
Heat 2 Tbsp. of oil on HIGH heat in a heavy duty skillet, preferably cast iron.
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Step 3
Place steak in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steak from the skillet and let rest. Reduce heat to MEDIUM and add an additional Tbsp. of oil, if needed.
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Step 4
Add the onion and red pepper to the skillet, sautéing for 1 minute.
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Step 5
Add sweet potatoes, mix and spread out in a flat layer. Season the top with salt and pepper. Do not over-stir your hash. Let it cook uninterrupted for 8 minutes or until the bottom starts to brown.
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Step 6
Using a spatula, carefully flip sections of the hash over, leaving them in a flat layer once again. Season the remaining side with salt and pepper. Cook for an additional 8 minutes.
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Step 7
Cube the steak, mixing it into the hash or if preferred, slice the steak and place it on top of the hash. Cook for another minute.
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Step 8
If desired, top with a fried egg and chives. Serve.
Nutrition Information
531 Calories
7.5g SAT FAT
19g PROTEIN
2.8 mg IRON
3.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 531 Calories; 247 Calories from fat; 27.7 g Total Fat (7.5 g Saturated Fat; 15.8 g Monounsaturated Fat); 64.1 mg Cholesterol; 153.4 mg Sodium; 52.1 g Total Carbohydrate; 8.8 g Dietary Fiber; 19.2 g Protein; 2.8 mg Iron; 1169.9 mg Potassium; 0.3 mg Thiamin; 0.3 mg Riboflavin; 8.7 mg Niacin; 1.1 mg Vitamin B6; 0.7 mcg Vitamin B12; 3.4 mg Zinc; 18.5 mcg Selenium; 93.9 mg Choline.
This recipe is an excellent source of Protein, Dietary Fiber, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Potassium, and Zinc. It is a good source of Iron and Choline.
The Essential Ingredients
Beef Tenderloin Steak: The name says it all – an incredibly tender cut of beef that is known for its mild flavor and buttery texture; most recognized as filet mignon. It’s also one of the leanest cuts of beef.
Sweet Potatoes: A root vegetable with a sweet flavor and orange flesh. Can be roasted, mashed, baked, or fried. Excellent in both sweet and savory dishes.
Bell Pepper: Named after the ‘bell’ shape they resemble, you may also see these called sweet peppers. They come in a variety of colors and lend a mild flavor and crisp texture to dishes.
Onion: These versatile root veggies bring a sharpness to any dish, without adding too much spice. Onions come in wide varieties, but are most often seen in white, yellow, and red. Onions are a staple of many cuisines and a pillar of classic mirepoix, a soup and sauce base consisting of carrots, onions, and celery.
Fried Egg: A classic breakfast and topping staple prepared by cracking an egg directly into a hot, greased skillet. It can be cooked “sunny-side up” or “over-easy” to yield a rich, velvety yolk that acts as a natural, savory sauce for skillets, hashes, and burgers.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Can I make this with leftover beef cubes?
Leftover beef cubes are ideal. Toss it into the skillet during the final 2 minutes of cooking just to heat it through, preventing it from overcooking and becoming tough.
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Can I substitute the sweet potato for a different kind of potato?
Yes. Swap sweet potatoes for Yukon Gold or Russet potatoes using a 1:1 ratio. Russets will yield a much crispier surface due to their high starch content, while Yukon Golds provide a rich, buttery interior texture.
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Can I substitute the beef cube for Ground Beef?
Yes. Substituting cubed steak with Ground Beef turns the dish into a Ground Beef breakfast hash. Brown and fully drain the Ground Beef first, remove it from the skillet to crisp the potatoes in the remaining fat, and toss the cooked beef back in at the very end to combine.
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