Special Diet - Created Date : 16.9.2019

Tex Mex Sweet Potato Hash

Tex Mex Sweet Potato Hash

Tex Mex Sweet Potato Hash

Make good use of leftover taco meat by giving this easy Tex Mex Sweet Potato Hash a try. A tasty Whole30 and egg-free breakfast option!

When tacos are on the menu, ALWAYS double or triple the amount of taco meat you make…

Taco meat is freezer friendly, can keep in the fridge for a good 5 days, and the options with the leftovers are endless. While I love me a good taco salad, I also really REALLY enjoy this Tex Mex Sweet Potato Hash and I know you will, too! Savory and sweet flavors come together in this recipe with the combination of taco seasoned meat and sweet potatoes. It’s a perfectly balanced meal with quality protein, healthy fats, complex carbs and load of veggies. Feel free to add some heat with some jalapeño peppers or keep it cool with creamy avocado and cilantro. Top with whatever sounds good to you (I share some ideas below)…or nothing at all because it’s really quite delicious on its own. The world is your oyster my friend!

Tex Mex Sweet Potato Hash is made with less than 10 ingredients. Woot!

You know us, we like to keep it simple around here. Eating a wholesome and real food diet does not need to be complicated and does not need to require endless hours in the kitchen. No way! You’re going to love how quick and easy this recipe is and if you already have taco meat kickin’ around in the refrigerator or freezer, this recipe will take just 20 minutes of your time. Perfect for a weekend breakfast or busy weeknight supper.

Wondering if you should purchase grass-fed beef? Learn how to choose quality red meat in this post!

A one-dish wonder, yo!

One pan is all ya need to make Tex Mex Sweet Potato Hash. I don’t know about you but kitchen clean-up is not my thing! Although, last night I needed to take a much needed break from work so a little therapeutic cleaning went down. Such a nice break from work and my fridge is squeaky clean inside and out! But that doesn’t happen too often so this recipe is perfect because it only requires one sauté pan, a cutting board and a knife, making kitchen clean-up a breeze.

With this recipe, I tested out my brand new All-Clad LTD 3 Quart Sauté Pan for the first time. I love that this All-Cald LTD sauté pan is dishwasher and oven safe with a stainless-steel interior. The new design is elegant yet functional. This pan is great for browning, sautéing, searing, simmering, deglazing and for making this Tex Mex Sweet Potato Hash! ??

GIVEAWAY! And lucky for you because we’re giving away one of these gorgeous pans – valued at $325! Details coming soon, so make sure that you’re following us over on Instagram and subscribed to our email list. Giveaway will run from 5/21/17 to 5/24/17.

Okay – back to the recipe! Add even more flavor to Tex Mex Sweet Potato Hash by topping it with cilantro, green onions, jalapeños, avocado, pica de gallo, salsa, fresh squeezed lime juice or a fried egg. If you’re not Whole30’ing, you could add a dollop of Kalona Super Natural Sour Cream or a sprinkle of shredded cheese.

And we’re always sneaking in a little ghee whenever we can. Pure Indian Foods ghee is our go-to as it adds such a delicious buttery flavor and perfect for sautéing and high-heat cooking.


Place a sauté pan over medium-high heat. Add beef, seasonings and water to the pan. Cook until beef is browned.

Remove beef from pan. set aside.

In the same pan the beef was browned in, add ½ Tbsp. of cooking fat and heat over medium until melted and hot.

Add sweet potatoes, dash with salt and pepper, and sauté for about 10 minutes or until just before fully cooked through.

Add remaining ½ Tbsp. of cooking fat, onions, red pepper and mushroom and sauté for about 3 minutes or until vegetables are tender. Add additional cooking fat if needed.

Fold in spinach and taco meat and continue to cook until heated through and spinach is wilted.

Serve with optional toppings.


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Serving Size:1/6 of recipe


Sugar:5 g

Sodium:220 mg

Fat:10 g

Carbohydrates:17 g

Fiber:3 g

Protein:18 g

Comment below and let us know what how you like to enjoy leftover taco meat!!

Pin now to make later!

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she and her husband reside on 5 acres with their two pups, Walter & Lucy. She’s a creator of simple and wholesome recipes, a lover of nature, a crossfitter, a seasonal runner, and she’s on a mission to inspire as many as she can live a healthier and happier life from the inside out.

I’m a Texas native who has lived in Denver for the past 6 years and I can easily confess that I miss TexMex on a daily basis! I am fallen in love with Denver, especially the culture of living an active, healthy lifestyle so this recipe is the perfect way for me to cure my TexMex cravings in a healthy way! Thank you for sharing!

Your Tex Mex Sweet Potato Hash looks and sound amazing and it looks pretty easy to make and healthy so I will definitely be making this recipe in the near future! I usually make Chili with my left over taco meat which I love to serve over brown rice. I would love to have the All-Clad LTD 3 Quart Sauté Pan in my kitchen as I can tell you right now it would be the pan I use the most. Currently, when I make one pan meals like chicken stir fry or chicken fajitas, my largest pan is overflowing. Thank you for sharing this wonderful recipe and Thank you for the great giveaway!

This looks delicious. i have an addiction to sweet potatoes! I would love this pan. Most of my pans are from college and so old… I’m married with 2 kiddos now lol. I am @alexandrarobertson7 on Instagram ??

I just cooked this up for the week ahead and had to have a small bowl before packing it up. Your taco seasoning is great — spot on to what I think taco seasoning should taste like. I did sub kale for spinach since I only had baby spinach and needed to use up the kale sooner. I am glad for whichever website that directed me here and not forgetting this recipe before getting the chance to make it (as often happens)

This recipe is so good!! Because lactose and the dairy-proteins are removed in the process of making ghee, people with dairy sensitivities can tolerate ghee. However, you can absolutely sub olive oil or coconut oil in this recipe. Hope you enjoy!

This is my all time favorite breakfast! I like to swap kale for the spinach, it holds up to reheating a bit better and gives it a little more texture. Thank you for a wonderfully veggie-filled breakfast recipe!

I ate this a couple of months ago when a friend made it and I haven’t stopped thinking about it since. So I finally had her send me the recipe and I made it…it is SO YUMMY! I am heating up the last of it for lunch as I type this! Thank you for this yummy goodness!

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The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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