Serving Suggestions

• Breakfast: Serve with a fried egg on top for a hearty, protein-packed morning meal.
• ​Tacos: put this flavorful dish in tortilla shells and serve as tacos
• Rice:  serve with white rice, brown rice or cauliflower rice
• Stuffed Bell Peppers: Hollow out large bell peppers in a lightly oiled baking dish, fill them with the hash, top with cheddar cheese.  Cover the pan with aluminum foil, and bake at 375° for 30 minutes.  Remove the foil and bake for another 15 minutes or until the peppers are tender and the cheese is bubbly.

Tips & Tricks

• Dice Sweet Potatoes Evenly: For even cooking, ensure your sweet potato cubes are roughly the same size—about ½-inch cubes work best.
• Use Pre-Cooked Ingredients for Speed: If you’re short on time, consider microwaving the diced sweet potatoes for 3-4 minutes before adding them to the skillet.  Cooking time will vary between microwaves.
• Make Your Own Taco Seasoning: For a homemade blend, combine 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, and, ¼ teaspoon red pepper flake, 1 teaspoon salt, and a pinch of cayenne for more heat.
• Potatoes:  Use russet potatoes instead of sweet potatoes if you prefer. 
• Diet Suitability:
  • Gluten-Free: This dish is naturally gluten-free if using a gluten-free taco seasoning.
  • Paleo: Use a Paleo-compliant taco seasoning and skip the beans and corn.
  • Whole30: Omit the beans and corn, and ensure the taco seasoning is Whole30-approved.
  • Low Carb / Keto: Substitute sweet potatoes with cauliflower for a lower-carb version and adjust beans accordingly.

Refrigeration Instructions