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Tex-Mex Sweet Potato Hash

Make good use of leftover taco meat by giving this easy Tex-Mex Sweet Potato Hash a try. A tasty and hearty breakfast or weeknight dinner option that’s Whole30-friendly, too!

  • Author: The Real Food Dietitians
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 5-6 servings 1x
  • Category: Breakfast | Egg-free | Whole30


  • 1 lb grass-fed ground beef or ground turkey (or leftover taco meat)
  • 3 Tbsp. taco seasoning (homemade or organic store-purchased – omit if using leftover taco meat)
  • 1/2 cup water (omit if using leftover taco meat)
  • 1 Tbsp. cooking fat of choice (ghee, avocado oil, coconut oil, etc.) 
  • 1 medium sweet potato, peeled and cut into small cubes (about 2½ cups)
  • 1 red bell pepper, diced
  • 1/2 medium red onion, diced
  • 2 cups sliced mushrooms, chopped
  • 2 cups spinach, roughly chopped
  • Optional Toppings: Fresh cilantro, green onions, avocado, jalapeños, fried egg, sour cream (omit for dairy-free) etc.


  1. Place a sauté pan over medium-high heat. Add beef, seasonings and water to the pan. Cook until beef is browned.
  2. Remove beef from pan, set aside.
  3. In the same pan the beef was browned in, add ½ Tbsp. of cooking fat and heat over medium until melted and hot.
  4. Add sweet potatoes, dash with salt and pepper, and sauté for about 10 minutes or until just before fully cooked through.
  5. Add remaining ½ Tbsp. of cooking fat, onions, red pepper and mushroom and sauté for about 3 minutes or until vegetables are tender. Add additional cooking fat if needed.
  6. Fold in spinach and taco meat and continue to cook until heated through and spinach is wilted.
  7. Serve with optional toppings.


  • Serving Size: 1/6 of recipe
  • Calories: 228
  • Sugar: 5 g
  • Sodium: 220 mg
  • Fat: 10 g
  • Carbohydrates: 17 g
  • Fiber: 3 g
  • Protein: 18 g