Mexican Ground Beef Breakfast Hash
Crispy diced sweet potatoes and savory spiced ground beef tossed with salsa and topped with sunny fried eggs.
This hearty skillet combines seasoned grass-fed beef with golden, tender-crisp sweet potatoes and zesty salsa. Finished with runny fried eggs cooked in rich avocado oil, it delivers big morning flavor with zero dairy or gluten. It is a satisfying, nutrient-dense breakfast that comes together quickly in just over half an hour.
Ingredients
Every ingredient is a real Clearshelf product, scored- 971 1/2 lb grass-fed ground beef
- 862 sweet potatoes, peeled and cut into 1/2-inch dice
- 972 tbsp avocado oil, divided
- 891 tbsp chili powder
- 901 1/2 tsp ground cumin
- 91
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 2 tbsp water
- 90
- 94
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Warm 1 tablespoon of avocado oil in a large cast-iron skillet over medium-high heat. Add the diced sweet potatoes, water, and 1/2 teaspoon of salt, then cover with a tight-fitting lid to steam for 6 minutes until fork-tender.
- 2
Remove the lid and sauté the sweet potatoes uncovered for 5 minutes, turning occasionally, until the edges are golden and crisped. Transfer the potatoes to a side plate.
- 3
Add the ground beef to the same hot skillet, breaking it apart with a wooden spoon for 4 minutes until thoroughly browned.
- 4
Stir in the chili powder, ground cumin, garlic powder, black pepper, and remaining 1/2 teaspoon of salt, cooking for 2 minutes until deeply fragrant and the meat is fully cooked.
- 5
Return the crispy sweet potatoes to the pan, pour in the salsa, and stir over medium heat for 2 minutes to heat everything evenly. Remove the hash from the heat and cover loosely to keep warm.
- 6
Heat the remaining 1 tablespoon of avocado oil in a separate nonstick skillet over medium heat. Crack the eggs into the pan and fry for 3 to 4 minutes until the whites are fully set and the yolks are still glossy and runny.
- 7
Divide the warm beef and potato hash among four plates, top each portion with a fried egg, and serve immediately.
Cook the sweet potatoes and spiced beef up to three days ahead for quick meal prep, then reheat the hash in a skillet and crown with freshly fried eggs just before eating.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.