Tex-Mex Sweet Potato Hash Recipe

Get ready for a skillet sensation that’ll brighten up any mealtime: Tex-Mex Sweet Potato Hash is one of those dishes that proves healthy food can be totally crave-worthy! Imagine golden, caramelized cubes of sweet potato nestled among colorful peppers, tender beef, and a confetti of fresh veggies, all kissed with bold taco spices. It’s hearty enough for breakfast, lunch, or dinner, and totally customizable for every taste or table. Plus, this Tex-Mex Sweet Potato Hash is gluten-free, with easy options for dairy-free and Whole30 lifestyles. Prepare yourself for a spicy-sweet flavor combo that’s sure to join your regular rotation!

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of Tex-Mex Sweet Potato Hash is all in the fresh, vibrant ingredients—every single one brings something special to the party. Simple pantry staples mix with farmers’ market favorites for a one-pan meal that’s as nourishing as it is dazzling.

• Ground Beef: Opt for a lean blend to keep things light, or sub in ground turkey for a twist—this adds that savory, meaty heartiness.
• Taco Seasoning: Whether you use homemade or pick up an organic blend at the store, this is the hero of your hash; adjust spice level to your liking.
• Water: Helps the seasoning evenly coat the beef and keeps everything juicy.
• Olive Oil or Avocado Oil: Both are great for sautéing and add depth; avocado oil has a higher smoke point if you like your veggies extra-browned.
• Sweet Potato: The real star—these provide natural sweetness and a lovely creamy texture when cooked just right.
• Sweet Bell Pepper (red, yellow, or orange): Adds a juicy crunch and a pop of color; feel free to use your favorite shade.
• Red Onion: Brings a little bite and sweetness once sautéed; you can swap for yellow onion in a pinch.
• Mushrooms: Give an earthy depth and extra umami, filling out the skillet with hearty texture.
• Spinach: This leafy green melds right in, packing a nutritional punch without overwhelming the dish.
• Optional Toppings: Make your Tex-Mex Sweet Potato Hash sing with cilantro, green onion, avocado, jalapeños, fried egg, cheese, or anything you fancy (dairy-free/Whole30 friends, omit cheese and sour cream).

How to Make Tex-Mex Sweet Potato Hash

Step 1: Brown the Taco Beef

Heat up your largest skillet over medium-high—time to start building big Tex-Mex Sweet Potato Hash flavor! Add your ground beef directly to the pan along with the taco seasoning and water. Let it sizzle and break it up with a spatula as it cooks. You want deeply browned, flavorful bits, so don’t rush! Once fully cooked, transfer the beef out of the pan and set aside (and if you’re working with leftover taco meat, you can skip ahead and jump right into the veggies).

Step 2: Sauté the Sweet Potatoes

Without wiping out the pan (we want all those delicious browned bits!), pour in half the oil and let it heat. Add your sweet potato cubes and hit them with a big pinch of salt and pepper. Stir occasionally as they cook for about 10–15 minutes, until they’re starting to develop some golden edges and are just shy of fork-tender. If they drink up all the oil, don’t be shy—add a little more. This step is where the magic starts!

Step 3: Add the Other Veggies

Once those sweet potatoes are nearly cooked, drizzle in the remaining oil, then toss in your onion, bell pepper, and chopped mushrooms. Sauté everything for another 3 minutes or so, stirring often. You’re looking for tender but still-bright vegetables, and you’ll know by the way the kitchen smells right about now!

Step 4: Wilt in Spinach and Combine Beef

Fold the chopped spinach into the hot veggies, followed by the cooked taco meat. Keep stirring gently until the spinach collapses into the skillet and everything is piping hot. The Tex-Mex Sweet Potato Hash comes together in a flurry of color and irresistible aroma, ready for toppings.

Step 5: Pile on the Toppings and Serve

Now, the finishing touch: scoop your Tex-Mex Sweet Potato Hash into bowls or pile high on plates, then go wild with fixings! Avocado, salsa, fried egg, chopped cilantro—there’s no wrong answer. This is the moment to make it yours.

How to Serve Tex-Mex Sweet Potato Hash

Garnishes

Fresh toppings transform your Tex-Mex Sweet Potato Hash from comforting skillet meal to colorful, flavor-packed centerpiece. A sprinkle of fresh cilantro or thinly sliced green onions wakes everything up, while creamy avocado, a dollop of guacamole, or a runny fried egg add richness. For those who love a little heat, sliced jalapeños or a dash of hot sauce make it sing. And of course, a sprinkle of cotija or shredded Mexican cheese set a melty finish—just skip the cheese for a dairy-free twist.

Side Dishes

While Tex-Mex Sweet Potato Hash is plenty hearty on its own, it’s even more festive with the right sides. Try it with fluffy warm tortillas (corn or grain-free, if you like), a simple black bean salad, or a handful of crispy tortilla chips for scooping up every last bit. A citrusy slaw or quick-pickled onions work great too, sharpening the flavors and adding crunch.

Creative Ways to Present

Let your skillet shine in new ways! Stuff the hash into bell pepper boats and bake, serve as a filling for breakfast burritos or tacos, or spoon it over a bed of greens for a Tex-Mex salad. For a crowd, lay everything out “bar” style and let everyone customize their own bowl with toppings. There’s no limit to how you can transform your Tex-Mex Sweet Potato Hash!

Make Ahead and Storage

Storing Leftovers

Leftover Tex-Mex Sweet Potato Hash keeps brilliantly in an airtight container in the fridge for up to 4 days. The flavors continue to deepen, making next-day lunches that much more enticing. Be sure to let the skillet cool completely before packing up to preserve freshness and texture.

Freezing

You can freeze your hash, too! Spread the cooled hash out on a baking tray to freeze quickly, then transfer to a sealed, freezer-safe container or bag. It’ll keep for up to two months. Thaw overnight in the fridge or directly reheat from frozen for a quick meal down the road.

Reheating

To reheat Tex-Mex Sweet Potato Hash, a few minutes in a hot skillet brings it right back to life, keeping those edges crisp and flavors vibrant. For a softer finish, the microwave works perfectly in a pinch—just cover to keep everything moist. A splash of water or broth can freshen things up if needed.

FAQs

Can I make Tex-Mex Sweet Potato Hash vegetarian?

Absolutely! Just swap the ground beef for a plant-based alternative or add extra beans and mushrooms for more substance. The taco seasoning brings that classic Tex-Mex kick to any protein you choose.

What’s the best way to cut sweet potatoes for this hash?

Cutting the sweet potatoes into small, evenly sized cubes (about half an inch) ensures they cook quickly and evenly. A sharp chef’s knife makes the job easy, and you’ll be rewarded with perfect, tender bites throughout your Tex-Mex Sweet Potato Hash.

How spicy is the hash with taco seasoning?

The heat level depends on your seasoning! Most store-bought taco blends are mild to medium, but homemade versions can be adjusted to suit your taste. Add a pinch of cayenne or fresh jalapeños for more kick, or stick to mild for family-friendly flavor.

Can I prep the ingredients ahead of time?

Yes! You can chop all your veggies and even precook the taco beef a day or two ahead. Just store everything separately and assemble when you’re ready—Tex-Mex Sweet Potato Hash is super weeknight-friendly this way.

Will this recipe work for meal prep?

It’s actually perfect for meal prep! Pack individual portions into containers with your favorite toppings, and you’ll have ready-made lunches or quick dinners all week. It reheats beautifully and stays fresh in the fridge.

Final Thoughts

I can’t say enough about how much joy this Tex-Mex Sweet Potato Hash brings to my table—it’s bold, nourishing, and bursting with flavor in every bite. If you’ve been looking for an easy, feel-good recipe that’s endlessly adaptable, it’s time to give this skillet classic a spin. So grab your favorite toppings and invite some friends—you’re going to love it!

Print