Whether you have leftover steak from a recent cookout or are looking for a fresh way to exploit up a pot roast, you’ll find this potent sweet potato hash courtesy of Wisconsin Beef Council is for you! The sweetness of the vegetables combined with the spiciness of the beef and spices make this a quick and simple recipe that’s perfect for using up leftovers.
Reusing leftovers is a innovative way to minimize waste and a great first step towards a more sustainable life. By finding fresh ways to exploit up leftover food, you can not only reduce the amount of food waste at home, but also reduce the amount of food that ends up in landfills. What’s more, reusing leftovers is an simple way to transform last night’s meals into thrilling culinary adventures in terms of taste and texture!
Strong sweet potato hash
- 12 ounces boiled beef such as steak, pot roast, or pot roast, cut into 1/2-inch cubes (about 2-1/2 cups)
- 1 vast sweet potato unpeeled, cut into 1/2-inch cubes
- 1 medium yellow onion chopped
- 1 spoon taco seasoning mix
- 1/4 cup water
- 1 spoon vegetable oil
- 2 table spoon low-fat cream or regular dairy cream
- 1 teaspoon balmy pepper sauce
- Chopped fresh coriander
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Combine sweet potatoes, onion, and taco seasoning in a vast nonstick skillet over medium heat. Add water. Cover and cook for 8 to 10 minutes or until crisp and the water has almost evaporated, stirring once. Mix oil; continue cooking, uncovered, for 4 to 6 minutes or until potatoes are tender and beginning to brown, stirring occasionally. Chef’s tip: 1-1/2 teaspoons of cumin and chili powder can be substituted for taco seasoning.
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Meanwhile, combine the cream and balmy sauce in a petite bowl. Put aside.
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Add beef to potato mixture. Continue cooking for 5 minutes or until beef is heated through, stirring occasionally, adding 1 to 2 tablespoons of water as necessary to prevent sticking.
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Garnish with cilantro if desired. Serve with cream mixture.
This recipe is an excellent source of protein, iron, vitamin B12, zinc and selenium; and a good source of dietary fiber, niacin and vitamin B6.
Calories: 300kcalCarbohydrates: 15GProtein: 22GFat: 17GSaturated fat: 6GPolyunsaturated fat: 2GMonounsaturated fatty acids: 6GTrans fats: 1GCholesterol: 77mgSodium: 179mgPotassium: 536mgFiber: 2GSugar: 4GVitamin A: 8114IUVitamin C: 4mgCalcium: 47mgIron: 3mg
