Name: Steak and Sweet Potato Hash Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 pound steak (ribeye, sirloin, or preferred cut), cut into bite-sized cubes; 2 large sweet potatoes, peeled and diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 small red onion, diced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and freshly ground black pepper, to taste; Fresh parsley, chopped, for garnish; Optional: 2 eggs for serving (fried or poached)

Description

This hearty hash combines tender steak bites with roasted sweet potatoes, sautéed peppers, and onions for a flavorful, satisfying meal. Perfect for breakfast, brunch, or a cozy dinner, it’s easy to prepare, customizable, and packed with protein and nutrients.

Ingredients

Scale

1 pound steak (ribeye, sirloin, or preferred cut), cut into bite-sized cubes
2 large sweet potatoes, peeled and diced
1 red bell pepper, diced
1 green bell pepper, diced
1 small red onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Optional: 2 eggs for serving (fried or poached)

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Instructions

Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tablespoon olive oil, smoked paprika, thyme, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway through, until tender and lightly caramelized.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season steak with salt and pepper. Sear steak in batches for 2–3 minutes per side until browned but slightly pink inside. Remove and set aside.
In the same skillet, add diced onion and bell peppers. Cook 4–5 minutes until softened. Add garlic and cook 1 minute more.
Add roasted sweet potatoes and seared steak back to the skillet. Stir gently and cook 2–3 minutes until everything is heated through. Adjust seasoning as needed.
Optional: cook eggs separately or on top of the hash if desired.
Garnish with fresh parsley and serve hot.

Notes

Use uniform cuts for even cooking.
Don’t overcrowd the pan when roasting or searing to ensure caramelization.
Can be made ahead by roasting sweet potatoes and cooking steak separately; store in fridge up to 3 days.
Variations: swap vegetables, use different steak cuts, or make vegetarian by using tofu or mushrooms.
Optional eggs make it perfect for brunch.

Prep Time: 15 minutes
Cook Time: 35 minutes