Beef and Sweet Potato Hash

Instructions

1. Step 1

   Prepare the sweet potato, onion, bell pepper, garlic, and parsley as noted in the ingredient list.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat 1 tbsp (15 ml) of the olive oil in the skillet over medium heat. Add the ground beef and cook, breaking it into small pieces, until browned and its center reaches 71°C.

   Timer: 7 min (fixed)

   Ingredients used: 450.0 gr Ground Beef, 15.0 ml Olive Oil

   Cookware: skillet, spatula

3. Step 3

   Transfer the cooked beef to a plate. Add the remaining 1 tbsp (15 ml) olive oil, sweet potato, onion, and bell pepper to the skillet, then cook over medium heat until the vegetables begin to soften.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Red Bell Pepper, 700.0 gr Sweet Potato, 150.0 gr Yellow Onion

   Cookware: plate, skillet, spatula

4. Step 4

   Add the water and cover the skillet. Reduce to low heat and cook until the sweet potato is nearly tender.

   Timer: 8 min (fixed)

   Ingredients used: 60.0 ml Water

   Cookware: skillet

5. Step 5

   Uncover and add the garlic, paprika, cumin, salt, and black pepper. Cook over medium heat until fragrant and any remaining water evaporates.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 8.0 gr Garlic, 2.0 gr Ground Cumin, 6.0 gr Salt, 4.0 gr Smoked Paprika

   Cookware: skillet, spatula

6. Step 6

   Return the cooked beef to the skillet and fold it through the vegetables. Cook over medium heat until the hash is hot and the sweet potato is fully tender.

   Timer: 3 min (fixed)

   Cookware: skillet, spatula

7. Step 7

   Remove the skillet from the heat, scatter the parsley over the hash, and serve.

   Ingredients used: 15.0 gr Parsley

   Cookware: skillet