This Ground Beef Sweet Potato Hash is your weeknight dinner hero — quick, hearty, and made in one glorious pan (because nobody has time for a sink full of dishes).
It’s loaded with ground beef, diced sweet potatoes, bell pepper, black beans, and enough flavor to make you forget you were this close to ordering takeout. Bonus: it’s made with wholesome ingredients, but don’t worry — we won’t tell anyone it’s actually good for you.
What makes my recipe different from a lot of the others out there, you ask? I cook everything in one pan—no taking the sweet potatoes out just to add them back in later. We’re trying to get dinner on the table fast and with as few dishes as possible, not aiming to win a blue ribbon for the most perfectly styled hash.
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Ingredient Photo
Ingredient Notes and Substitutions
- Ground Beef: I use lean ground beef mostly because I’m lazy and hate draining it. (And honestly, who wants to clean a greasy mess off the stove?) Want to go lighter? Ground turkey or chicken will work just fine. Your skillet, your rules.
- Sweet Potato: Fresh is best, and we dice them nice and small so they cook quickly. This is a 30-minute dinner, not a root vegetable slow roast.
- Black Beans: Rinse and drain them so you don’t end up with that weird gloopy liquid in your skillet. Not into black beans? Use whatever beans you like — pinto, kidney, chickpeas, or whatever's lurking in the back of the pantry.
- Bell Pepper: I usually go for green because it’s cheaper, and I like a bargain. Yellow, orange or red pepper will work too, they’ll just bring a sweeter flavor to the party.
- Onion: Yellow onions are my go-to because they’re budget-friendly and dependable. White onions are also totally fine. Red onions? A little bold for this dish, but hey, you do you.
- Tomato Sauce: Adds a rich, flavorful base that helps tie everything together. Think of it as the background music to this skillet’s greatest hits.
- Beef Broth: This gives our hash that cozy, simmered-all-day flavor — without actually simmering all day.
- Garlic: I’m team jarred garlic because it’s pre-chopped and ready to roll. Fresh cloves totally work too, if you’re feeling fancy (or just out of the jarred stuff).
- Oil: I use olive oil because it makes me feel like I’m making a healthy choice. Canola or vegetable oil will work just fine, no judgment here.
- Spices: We’re giving this dish a little Southwest flair with chili powder, ground cumin, smoked paprika, and salt. It’s warm, bold, and not too spicy — unless you want it to be. In which case, go ahead and toss in some cayenne and live your best (spicy) life.
Step-By-Step Instructions (with photos)
See recipe card below for complete directions with amounts.
Step 1: Heat up a little oil in a big skillet over medium-high heat. Toss in the ground beef, onion, and green pepper. Stir it around until the beef is browned and the veggies are nice and soft—about 5 to 7 minutes.
Step 2: Next, stir in the sweet potatoes, tomato sauce, broth, garlic, and all those yummy spices. Cover it up and let it simmer on medium heat, giving it a stir now and then. After about 9 to 11 minutes, the potatoes should be tender.
Step 3: Now add the black beans.
Step 4: Pop the lid back on and let everything heat through for a couple more minutes. That’s it—dinner’s ready!
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, microwave in 45-second intervals, stirring in between, until heated through. You can also warm it up in a skillet over medium heat—just add a splash of water or beef broth if it seems a little dry.
Frequently Asked Questions
Not spicy at all as written—just flavorful. If you want to add some heat, feel free to toss in a pinch of cayenne or a few red pepper flakes. Or top your serving with hot sauce if you like it spicy!
Absolutely! Ground turkey (or chicken) works great here if you want to lighten it up a bit.
That’s totally up to you! If the skin looks good and you give it a good scrub, you can leave it on for a little extra texture and fiber. If you’re not a fan of the skin, go ahead and peel them.
Try these Mexican inspired dishes next!
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Ground Beef Sweet Potato Hash Recipe
Ingredients
- 1 tablespoon olive oil
- 1 lb lean ground beef
- 1 green bell pepper
- ½ cup onion
- 1 medium sweet potato
- ½ cup beef broth
- ¼ cup tomato sauce
- 1 teaspoon garlic
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 can black beans 15.25 oz
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the ground beef, diced onion, and chopped green pepper. Cook, stirring often, until the beef is browned and the veggies are softened—this should take about 5–7 minutes.1 tablespoon olive oil, 1 lb lean ground beef, 1 green bell pepper, ½ cup onion
- Stir in the sweet potatoes, tomato sauce, broth, garlic, and spices. Cover and cook over medium heat, stirring occasionally, for 9–11 minutes, or until the sweet potatoes are tender.1 medium sweet potato, ½ cup beef broth, ¼ cup tomato sauce, 1 teaspoon garlic, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon salt
- Pour in the drained and rinsed beans. Give it a good stir, cover again, and cook for another 2 minutes, or until everything is heated through.1 can black beans
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