BREAKFAST CHILI GROUND BEEF SWEET POTATO HASH

Breakfast Chili Sweet Potato Hash - Olivia Adriance

BREAKFAST CHILI GROUND BEEF SWEET POTATO HASH

Chili isn’t just for dinnertime! This Breakfast Chili Sweet Potato Hash is a welcoming way to start any day — particularly those when you’re looking for something a bit more hearty and satisfying!

Prep Time15

Cook Time35

Total Time50

Course: Breakfast

Cuisine: American

Keyword: Breakfast chili, Breakfast hash, Chili, Ground beef and sweet potatoes, Ground beef recipes, Kidney beans recipe

Servings:

Author: Olivia Adriance

Ingredients

Breakfast Chili:

2 tablespoons avocado oil
1 pound lean ground beef (I used 90/10)
1 large sweet potato, diced (about ½-inch cubes)
½ large onion, diced
1 large red bell pepper, diced
3 cloves garlic, minced
1 tablespoon chili powder
½ teaspoon cumin
½ teaspoon paprika
(1) 14.5-ounce can fire-roasted diced tomatoes
¾ cup beef broth
2 tablespoons tomato paste
1-2 teaspoons coconut sugar
(1) 15-ounce can kidney beans, drained and rinsed
4 eggs

For Serving:

Chopped fresh cilantro
Sliced green onions
Sliced avocado
Hot sauce

Instructions

Cook the Beef and Veggies:

In a large skillet or cast-iron pan, heat 1 tablespoon of avocado oil over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook until browned, about 5 to 7 minutes.
In the same pan, add the remaining 1 tablespoon of avocado oil (if needed). Add the diced onion and cook for about 3 to 4 minutes until translucent. Add the garlic, bell pepper, and sweet potato and cook for an additional 2 minutes until softened.

Season and Simmer:

Sprinkle in the chili powder, cumin, and paprika, stirring to combine. Cook for 1 minute until fragrant.
Make a well in the center and add the tomato paste, allowing it to caramelize a bit before incorporating it into the mixture. Stir in the fire-roasted diced tomatoes, beef broth, tomato paste, coconut sugar, and beans, and bring to a simmer. Reduce the heat to medium-low, cover, and let it cook for about 15 minutes to allow the flavors to meld together.

Cook the Eggs:

Make four small wells in the chili mixture and crack an egg into each. Cover the pan and cook for about 5 to 7 minutes, or until the eggs are cooked to your desired doneness.
Garnish with cilantro, green onions, and avocado. Serve hot and enjoy!

Notes

Want to make this ahead of time! Go for it. Cook the chili and store it in the fridge. The morning you plan to serve it, heat it in a large pan and add the eggs into the mixture to poach them. Serve it up and dig in!

Nutrition