Mexican Sweet Potato Hash

Hello from Montana!!  I hope y’all are having a great week!  Plus it’s almost Friday!  Doesn’t get better than that!

This sweet potato hash makes a great breakfast or dinner choice.  I hope you enjoy it!!


Mexican Sweet Potato Hash

Serves 6 ~ 3.16P, 2C, 1F

  • 1 lb. ground burger
  • 2 sweet potatoes, shredded
  • 1 onion, finely chopped
  • 5 eggs, whisked
  • 2 tsp. minced garlic
  • 1 T. oil
  • 1 – 14 oz. can enchilada sauce
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 1/4 tsp. red pepper flakes


  1. Preheat oven to 450 degrees.
  2. Get out an oven safe skillet (aka….cast iron skillet or you can transfer ingredients later to a casserole dish if needed)
  3. In a skillet, warm oil.  Add onions and garlic.  Sauté until soft.
  4. Add ground beef to onions and cook until done.
  5. Stir in chili powder, cumin, paprika, and red pepper flakes to meat.  Stir until combined well.
  6. Place shredded sweet potatoes on top of ground beef.  Then pour enchilada sauce evenly over sweet potatoes.
  7. Cover, and cook on medium for about 8-10 minutes.
  8. Whisk eggs and pour on top.
  9. Stir all ingredients together well.
  10. Place skillet into oven or transfer to a casserole dish and bake for 25-30 minutes.
  11. Let cool about 5 minutes.  Serve.
  12. Top with 1/2 c. salsa (1C) and avocado (F) to even out your meal.


Original inspiration: Tex Mex Hash Breakfast Casserole


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