1 large sweet potato, peeled and cut into 1/2” cubes
1 sweet onion, diced
1 red bell pepper, chopped
1 tsp chili powder
1/3 cup water
1 Tsp olive oil
12 to 14 oz. beef top sirloin or tenderloin, cut into small cubes
1/2 cup sour cream
Sriracha sauce to taste
Chopped fresh cilantro to taste
1. In a large pan on medium heat, add sweet potato, onion, red pepper, chili powder and water. Stir to blend powder in well. Cover and cook 8 to 10 minutes or until water has almost evaporated. Stir without lid on. Add oil and continue cooking, uncovered, 5- 6 minutes or until sweet potato is tender and beginning to brown.
2. Add beef and continue to cook and stir for about 5 minutes or until beef is cooked to medium/medium-rare. Add a dash more water if starting to stick to pan.
3. In a small bowl, combine sour cream and Sriracha sauce.
4. Serve hash in bowls and garnish hash with cilantro. Serve with sour cream mix on the side.