Prep Time: 20 mins
Cook Time: 27 mins
Serves 4


  • 2 TBSP olive oil, divided use
  • 2 large sweet potatoes, peeled and chopped
  • Sea salt and black pepper, to taste
  • 1 lb grass-fed ground beef
  • 2 TBSP chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • Pinch cayenne pepper
  • 1  Roma tomato, diced
  • Juice of one lime
  • 4 large eggs, fried, optional
  • 2 TBSP cilantro, chopped, optional


  1. Heat 1 tablespoon of the oil in a large skillet set over medium-high heat. Add the sweet potatoes and a generous pinch each of salt and pepper. Stir to coat in the oil, then cook, stirring occasionally, until softened and lightly browned, 15-20 minutes. Remove potatoes to a plate and cover to keep warm.
  2. To the same skillet, add the remaining 1 tablespoon of oil. Add the ground beef, chili powder, cumin, garlic powder, cayenne, and a pinch each of salt and pepper. Cook, stirring to break up any large pieces of meat, until browned and cooked through, 5-7 minutes.
  3. Add the tomato, lime juice, and cooked sweet potatoes. Stir to combine.
  4. Serve hash topped with a fried egg and a sprinkle of cilantro, if using.