Beef and Sweet Potato Hash

Utilize leftover Certified Hereford Beef steak or roast to create this second-day meal that will please! This wrap is made with juicy beef and sweet potatoes to create a sweet and savory meal.


12 ounces cooked Certified Hereford Beef (such as steak, roast or pot roast), cut into 1/2-inch cubes (about 2-1/2 cups)
1 large sweet potato, unpeeled, cut into 1/2-inch cubes
1 medium yellow onion, chopped
1 tablespoon taco seasoning mix
1/4 cup water
1 tablespoon vegetable oil
2 tablespoons reduced-fat or regular dairy sour cream
1 teaspoon hot pepper sauce
Chopped fresh cilantro


  • Combine sweet potatoes, onion and taco seasoning in large nonstick skillet over medium heat. Add water. Cover and cook 8 to 10 minutes or until crisp-tender and water has almost evaporated, stirring once. Stir in oil; continue cooking, uncovered, 4 to 6 minutes or until potatoes are tender and begin to brown, stirring occasionally.
  • Meanwhile, combine sour cream and hot sauce in small bowl. Set aside.
  • Add beef to potato mixture. Continue to cook 5 minutes or until beef is heated through, stirring occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.
  • Garnish with cilantro, as desired. Serve with sour cream mixture.

Source: American Hereford Association