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Tex-Mex Sweet Potato Hash

Kind: Breakfast

Serves: 6 Serving size: 1


  • 1 pound of ground beef or turkey

  • 3 tablespoons taco seasoning (homemade or organic store-purchased)

  • 1/2 cup water

  • 1 tablespoon olive oil or avocado oil

  • 1 medium sweet potato, peeled and cut into small cubes (about 2½ – 3 cups)

  • 1 sweet bell pepper, diced (red, yellow, or orange)

  • 1/2 medium red onion, diced

  • 1½–2 cups diced mushrooms, chopped

  • 2–3 cups spinach, roughly chopped

Optional Toppings:

  • Fresh cilantro, green onions, avocado, guacamole, jalapeños, fried egg, sour cream, Mexican blend cheese, or cotija cheese (omit sour cream and cheese if dairy-free/whole30).


  1. Place a skillet over medium-high heat. Add meet, seasonings, and water to the pan. Cook until is browned. Remove beef from the pan, and set it aside. Skip this step if using leftover taco meat.

  2. In the same skillet the beef was browned in, add ½ tablespoon of oil and heat over medium-high until melted and hot.

  3. Add diced sweet potatoes, dash with salt and pepper, and sauté for about 10-15 minutes or until just before fully cooked, stirring occasionally. Add more oil as needed.

  4. Add remaining ½ tablespoon of oil as well as the onions, red pepper, and mushroom and sauté for about 3 minutes or until vegetables are tender.

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

  6. Serve with toppings of choice.

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