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Southwestern Beef-Sweet Potato Hash

Southwestern Beef-Sweet Potato Hash

with Fried Eggs and Pico de Gallo
4.0(20)
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Calories
: 
850 kcal
Protein
: 
38g protein
Difficulty
: 
Easy
Allergens:
  • Egg
  • Milk
  • Milk
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Tree nuts
  • Wheat
  • May contain traces of allergens
  • Mustard
  • Fish
  • Egg
  • Crustaceans
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Ground Beef

2 unit(s)

Sweet Potato

2 unit(s)

Egg

(Contains: Egg)

6 g

Southwest Spice Blend

(Contains: Milk, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, May contain traces of allergens)

1 unit(s)

Yellow Onion

1 unit(s)

Tomato

2 unit(s)

Garlic, cloves

1 unit(s)

Lime

2 tbsp

Tomato Sauce Base

(Contains: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat, May contain traces of allergens)

1 unit(s)

Green Bell Pepper

Not included in your delivery

3 tbsp

Oil*

⅓ tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Butter*

(Contains: Milk)

Calories850 kcal
Fat54 g
Saturated Fat16 g
Carbohydrate59 g
Sugar16 g
Dietary Fiber11 g
Protein38 g
Cholesterol295 mg
Sodium710 mg
Trans Fat1 g
Potassium1600 mg
Calcium225 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Roast sweet potatoes
1
  • Before starting, preheat the oven to 450˚F. Wash and dry all produce.
  • Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
Prep
2
  • Peel, then cut onion into 1/4-inch pieces. Reserve 2 tbsp (4 tbsp) in a medium bowl for pico de gallo in step 4.
  • Core, then cut pepper into 1/2-inch pieces.
  • Peel, then mince or grate garlic.
  • Zest, then juice half the lime. Cut remaining lime into wedges.
  • Cut tomato into 1/4-inch pieces.
Cook beef and veggies
3
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then onions, half the garlic, peppers and beef. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.
  • Add Southwest Spice Blend, tomato sauce base and 1/4 cup (1/3 cup) water. Cook for 1-2 min, stirring often, until fragrant.
Make pico de gallo
4
  • Meanwhile, to a small bowl, add tomatoes, reserved 2 tbsp (4 tbsp) onions, remaining garlic, lime zest, lime juice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
Cook eggs
5
  • In a medium non-stick pan, heat 1 tbsp (2 tbsp) butter over medium-high.
  • Crack in eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set.** (NOTE: The yolks will still be runny! Also, if you like, pan-fry eggs using 1 tbsp oil instead of butter.)
Finish and serve
6
  • To the pan with beef and veggies, add sweet potatoes, then toss to combine
  • Divide beef hash between bowls.
  • Top with fried eggs.
  • Spoon pico de gallo over top.
7

If you've opted to get beef, cook in the same way the recipe instructs you to cook turkey.** 

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