Finding a great hangover breakfast or brunch is always difficult when in need. Now I’m not recommending you overdo it with the drinking, but if you do, beef and sweet potato hash is an expert recovery meal. It’s lean, nourishing and above all, gosh darn tasty.
I love this dish. As I said, it makes for a perfect breakfast or brunch after a night of over-indulgence. It is also a great “anytime” meal for students, or for someone living on a budget who is new to preparing meals for themself. The ingredients are cheap, they’ll be plenty of leftovers and the nutrition value is off the charts.
Sweet potato is packed with vitamin A and also high in vitamin c, beef is a great source of iron, and using lean minced beef keeps fat intake low. Poblano peppers are high in dietary fiber, and let’s not forget that eggs are a great source of protein.
Be careful though, don’t over eat as you may find yourself yearning for sleepy time.
You can serve the eggs anyway you prefer, scrambled poached, or fried. Fried eggs on top of all that minced beef and sweet potato really does it for me though. I washed my serving down with a blood orange San Pellegrino. A truly scrumptious meal.
I have some beef and sweet potato hash left over, I plan on sharing it with my niece tomorrow. I’ll just add two freshly fried eggs, and we’ll enjoy our well-earned breakfast after our regular morning photo shoot.
I’m my niece’s very amateur photographer for her fashion and lifestyle blog, FanciFantastic.
We have a lot of fun trying to capture some really great pictures. We’re not always successful mind you. We’ve had to abandon a couple of morning shoots due to my lack of experience with lighting and attention to styling. But we soldier on, FanciFantastic is getting more attention everyday, primarily due to my niece’s stellar sense of style and great eye.
Beef and sweet potato hash is a wonderfully fulfilling meal. Those of you that are mothers and looking to arm your sons and daughters with one or two recipes to keep their nutrition on track and hunger at bay, while they study or work away from home, should give this one a try.
Beef and Sweet Potato Hash
- 1 large poblano
- 1 tbsp olive oil
- 2 tsp fresh thyme leaves
- 1 lb lean ground beef round
- 1 tbsp garlic minced
- 1 tsp kosher salt
- 1/4 tsp allspice
- 1 tsp chipotle peppers in adobo sauce
- 1/4 cup tomato paste
- 12 oz sweet potatoes cut into 1 inch cubes
- 3 eggs
- Oil to fry eggs
Equipment and Utensils
- Skillet with cover
- Fry pan
- Heat broiler on high
- Wash and then cut poblano in half, lengthways.
- Remove core and deseed.
- Place two halves of poblano on a baking tray, cut side down, and drizzle or spray with olive oil.
- Place under broiler and cook until the skin of the poblano has charred.
- Remove poblano from under broiler and place in a resealable bag and allow to cool for 15-20 mins
- Heat olive oil in skillet on medium heat, then add thyme.
- Sauté thyme until scent releases then add ground beef.
- Sauté until ingredients are combined and the ground beef has completely broken down.
- Add garlic, salt and allspice and continue to sauté to combine and cook ingredients.
- Add the chipotle peppers with adobo sauce and tomato paste.
- Combine ingredients thoroughly.
- Add sweet potatoes and combine ingredients once more.
- Cover and lower heat to simmer and cook until sweet potatoes soften (approx. 15 mins)
- Test the doneness of the sweet potato by piercing with a fork.
- Once done, remove poblano from resealable bag push away skin.
- Slice poblano into thin strips, lengthways, and sprinkle on top of hash.
- Heat oil in fry pan, on medium heat, and fry each egg to preferred doneness.
- Place on top of hash and serve by placing skillet on dining table and allow guests to serve themselves.