tex-mex sweet potato skillet hash
My dad's side of the family is Hispanic, and I always enjoy making Hispanic or Mexican dishes. This one is a Tex-Mex dish with a sweet potato hash. I like to use Jasmine Rice in my Rice cooker. It saves me time, and I don’t have to watch it. This dish is very savory with warm, softened sweet potatoes, proteins of black beans, and, of course, eggs.
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 pound ground beef
- 2 medium sweet potatoes, peeled and diced into cubes
- 1/2 medium yellow onion, diced
- 1 can black beans, rinsed, and drained (15 oz)
- 1 can fire-roasted Rotel (10 oz)
- 1 packet taco packet
- 1/2 cup low-sodium chicken broth
- 6 large eggs
- rice
How To Make tex-mex sweet potato skillet hash
-
Step 1Cube up raw, peeled, and cleaned sweet potatoes. Set aside. Secure a tall-sided nonstick skillet. -
Step 2On medium-high heat, brown ground beef. Add in diced onion and fire-roasted Rotel. Stir to combine.
-
Step 3Turn down the heat to medium and add rinsed and drained black beans.
-
Step 4Stir once again to combine. Add in chicken broth and taco packet.
-
Step 5Continue to stir until all is combined. Add in cubed sweet potatoes and secure with a lid. You may add more liquid if need be to help soften the sweet potatoes quicker.
-
Step 6During this time, make up your rice. Return to skillet and stir occasionally.
-
Step 7Secure another skillet and fry up your eggs in butter or olive oil, depending on how you like them.
-
Step 8Once sweet potatoes are softened, turn off the burner and stir once again, adding salt or pepper to taste.
-
Step 9Slide fried eggs and arrange them on top of the skillet meal. Serve sweet potato hash over prepared Rice. Serve and enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes