Paleo Sweet Potato Hash with Ground Beef

When weeknight dinners feel like a chore, I always turn to one-pan meals. There’s something so satisfying about throwing everything into a single skillet and letting it all cook together. Plus, fewer dishes to wash means more time with my family around the dinner table.

That’s exactly why this sweet potato hash with ground beef has become a regular in our dinner rotation. It’s filling, it’s easy, and it uses ingredients I almost always have on hand. I can prep the sweet potatoes while the beef is browning, and everything comes together in about thirty minutes.

Need something hearty after a long day? This hash delivers. Want to sneak more vegetables into dinner without anyone complaining? The sweet potatoes do the trick. Honestly, it’s become one of those recipes I make when I can’t decide what else to cook.

What Kind of Sweet Potato Should I Use?

For this hash, you’ll want to pick up orange-fleshed sweet potatoes, which are the most common variety you’ll find at the grocery store. These have that classic sweet flavor and creamy texture that works perfectly in a hash. When selecting your sweet potatoes, look for ones that feel firm and heavy for their size, with smooth skin and no soft spots or wrinkles. You can definitely prep your sweet potatoes ahead of time by peeling and cubing them, just store them in water in the fridge for up to 24 hours to prevent browning. Make sure to cut them into uniform 1 1/2 inch pieces so they cook evenly and get those nice crispy edges we’re after.

Options for Substitutions

This hash recipe is pretty forgiving and works well with several swaps:

• Sweet potato: Regular russet or red potatoes work great if you don’t have sweet potatoes. You can also try butternut squash or even cauliflower florets for a lower-carb option – just adjust cooking time since cauliflower cooks faster.
• Ground beef: Ground turkey, chicken, or pork all work well here. You could even use crumbled breakfast sausage for extra flavor, though you might want to reduce the salt a bit since sausage is already seasoned.
• Green bell pepper: Any color bell pepper works, or try poblano peppers for a mild kick. Zucchini or yellow squash diced up also make good substitutes.
• Avocado oil: Olive oil, coconut oil, or even butter will do the job just fine for cooking.
• Spice blend: Don’t have all the spices? A packet of taco seasoning can replace the chili powder, cumin, paprika, and oregano – just use about half a packet and taste as you go.

Watch Out for These Mistakes While Cooking

The biggest mistake when making sweet potato hash is not cooking the sweet potatoes long enough before adding the other ingredients – they need about 8-10 minutes of solo cooking time to get tender and slightly crispy on the outside.

Another common error is overcrowding the pan, which causes everything to steam instead of getting that nice golden-brown color, so use a large skillet or cook in batches if needed.

Don’t rush the browning process for your ground beef either – let it cook undisturbed for a few minutes before stirring to develop those tasty browned bits that add so much flavor to the dish.

Finally, add your garlic during the last minute or two of cooking to prevent it from burning and turning bitter, and remember that sweet potatoes vary in cooking time depending on their size, so test them with a fork to make sure they’re tender before serving.

What to Serve With Sweet Potato Hash?

This hearty sweet potato hash is perfect on its own, but I love topping it with a fried or poached egg for extra richness – the runny yolk mixes beautifully with all those smoky spices. A dollop of sour cream or Greek yogurt helps cool down the heat from the chili powder and adds a nice creamy contrast to the crispy sweet potatoes. For something fresh, try serving it alongside a simple avocado salad or some sliced avocado with a squeeze of lime. You could also wrap portions of the hash in warm tortillas with some shredded cheese for easy breakfast burritos that everyone will love.

Storage Instructions

Refrigerate: This sweet potato hash keeps really well in the fridge for up to 4 days in an airtight container. I love making a big batch on Sunday and portioning it out for easy weekday meals. It’s perfect for meal prep since all the flavors actually get better after sitting together for a day or two.

Freeze: You can freeze portions of this hash in freezer-safe containers for up to 3 months. I like to freeze it in individual serving sizes so I can just grab one when I need a quick meal. Let it cool completely before freezing to maintain the best texture.

Reheat: Warm it up in a skillet over medium heat for about 5-7 minutes, stirring occasionally until heated through. You can also microwave it, but I find the skillet method keeps the sweet potatoes from getting mushy and gives everything a nice crispy edge again.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 800-900
• Protein: 60-65 g
• Fat: 45-50 g
• Carbohydrates: 50-55 g

Ingredients

For the beef:

• 1 lb ground beef (80/20 lean is recommended for flavor)
• 1 tbsp olive oil (or avocado oil)

For the hash:

• 1 1/2 tsp salt (I use Redmond Real Salt)
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 1 to 2 tbsp olive oil
• 1 green bell pepper (diced into 1/2-inch pieces)
• 1 sweet potato (peeled and diced into 1/2-inch cubes)
• Pinch red pepper flakes (optional, for a subtle kick)
• 4 cloves garlic (freshly minced for best flavor)
• 1/2 tsp smoked paprika (gives a lovely depth of flavor)
• 1/4 tsp dried oregano
• black pepper, to taste
• 1/2 yellow onion (diced into small pieces)

Step 1: Cook the Ground Beef

• 1 lb ground beef (grass-fed preferred)
• 1 tablespoon olive oil or avocado oil

Heat 1 tablespoon of olive oil or avocado oil in a cast iron skillet over medium-high heat.

Once the oil is hot, add the ground beef and cook, breaking it up with the back of a spoon, until fully cooked and crumbly.

If there is any excess grease, drain it from the skillet before proceeding.

Step 2: Add Vegetables and Spices

• 1 to 2 tablespoons olive oil or avocado oil
• 1 sweet potato, peeled and diced into 1 1/2 inch pieces
• 1/2 diced yellow onion
• 1 diced green bell pepper
• 4 minced garlic cloves
• 1 1/2 tsp salt
• fresh ground black pepper, to taste
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp dried oregano
• pinch red pepper flakes (optional)
• cooked ground beef (from Step 1)

Reduce the heat to medium and add the diced sweet potatoes, diced yellow onion, diced green bell pepper, and minced garlic to the cooked beef (from Step 1).

Sprinkle in the salt, black pepper, chili powder, cumin, smoked paprika, dried oregano, and a pinch of red pepper flakes if desired.

Stir well to combine.

Cook for 10-15 minutes, stirring every few minutes, until the sweet potatoes are fork-tender.

Add 1-2 more tablespoons of olive oil or avocado oil if needed to prevent sticking or dryness.

Step 3: Serve and Enjoy

Serve the beef and sweet potato skillet hot, optionally topped with eggs and avocado for a hearty breakfast or dinner.

I like to add a sprinkle of fresh herbs on top for extra color and flavor.