Force of Nature Ground Beef & Sweet Potato Hash

Caramelized sweet potatoes, deeply browned ground beef, sweet peppers, and a runny fried egg on top.

Why You'll Love Force of Nature Ground Beef & Sweet Potato Hash

@forceofnaturemeats ground beef gets crispy alongside caramelized sweet potatoes and sweet peppers. The natural sugars in the sweet potatoes create golden, slightly charred edges. The runny egg ties it all together.

Tips and Tricks

• Don't peel the sweet potatoes - the skin adds texture and holds the cubes together better.
• Cook sweet potatoes over medium heat (not high) to caramelize without burning.
• Don't stir the beef constantly; let it sit and develop a crust before breaking it up.
• A cast iron skillet is essential here: it holds heat and builds a good fond.

Variations

• Add a handful of kale or spinach in the last minute of cooking for extra greens.
• Swap bell pepper for poblano for a subtle smoky heat.
• Top with crumbled feta or cotija instead of the fried egg for a different direction.
• Add a splash of hot sauce or chipotle for heat.

Substitutions

• Sweet potatoes → Yukon Gold potatoes (reduce cook time by 3-4 minutes).
• Bell pepper → zucchini or mushrooms.

Best served with

• Hot sauce on the side for those who want heat.
• Sliced avocado.
• A warm tortilla for wrapping.

How to Store Leftovers

Store hash (without egg) in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until crispy again. Fry a fresh egg to serve.

Common Questions

Force of Nature Ground Beef & Sweet Potato Hash

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Caramelized sweet potatoes, deeply browned ground beef, sweet peppers, and a runny fried egg. Grounding, nourishing comfort food.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Breakfast, Dinner

Cuisine: American

Calories: 206

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 lb Force of Nature Ground Beef
• 1 lb sweet potatoes
• 1 medium yellow onion
• 1 bell pepper
• 3 cloves garlic
• 3 tablespoon avocado oil
• kosher salt
• black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• 1 tablespoon fresh thyme
• 2-4 eggs
• flaky sea salt

Equipment

• large cast iron skillet
• Cutting board
• Chefs knife
• Spatula

Method

 

1. Dice sweet potatoes into ½-inch cubes. Leave skin on.
2. Heat 2 tablespoon avocado oil in a large cast iron skillet over medium heat.
3. Add sweet potatoes in a single layer. Season with salt and pepper.
4. Cook undisturbed for 5-6 minutes until golden on the bottom.
5. Stir and continue cooking until caramelized and tender, about 15-18 minutes total. Transfer to a plate.
6. Add remaining 1 tablespoon oil to the skillet over medium-high heat.
7. Add onion and bell pepper. Cook until softened, about 5 minutes.
8. Add garlic and cook 30 seconds until fragrant.
9. Add ground beef, breaking into irregular pieces. Season with salt, pepper, smoked paprika, and cumin.
10. Cook until deeply browned, about 6-8 minutes.
11. Return sweet potatoes to the skillet. Add thyme. Toss and cook 2-3 minutes.
12. Create wells in the hash. Crack eggs into wells. Season with salt.
13. Cook until whites are set but yolks remain runny, about 3-4 minutes.
14. Divide between plates. Top with fresh thyme and flaky salt.

Nutrition

Serving: 1portionCalories: 206kcalCarbohydrates: 26gProtein: 2gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 65mgPotassium: 480mgFiber: 5gSugar: 6gVitamin A: 17352IUVitamin C: 44mgCalcium: 51mgIron: 1mg

Notes

Storage: cover and refrigerate for up to 3 days. The hash reheats well in a skillet; fry a fresh egg to top it rather than reheating a cooked one.

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