My favorite meal of the day will always be breakfast! I love a good skillet hash with some eggs on a Sunday morning. This is the perfect choice when you need an option for your next brunch date. It feeds a big crowd and has all the yummy flavors you want on your brunch table! I loved the southwestern flavors in this one pot dish. I started out by slow roasting a chuck roast until it was fall apart tender in the crock pot with some chili and cumin. I then par cooked some sweet potatoes in ancho chili, garlic powder and salt before I threw them in the skillet with some poblano peppers, red peppers and sweet onions. Some monterey jack cheese and my famous lime crema brought this dish home with some avocado to top! I added scrambled eggs as well for another boost of protein. You can add eggs cooked any way you like with this skillet hash! Add this to your recipe box today and get ready to DIVE IN!
Southwestern Sweet Potato Pot Roast Hash
6
servings10
minutes10
minutesIngredients
*For the Southwestern Pulled Beef*
1 1 Chuck Roast
1 cup 1 Beef Stock
2 tsp 2 Chili Powder
1 tsp 1 Cumin
1 tsp 1 Garlic Powder
1 tsp 1 Onion Powder
1 tsp 1 Salt
1/2 tsp 1/2 Pepper
*For the Hash*
1 1 Large Sweet Potato
1 1 Poblano Pepper
1 1 Red Bell Pepper
1/2 1/2 Sweet Onion
1 cup 1 Monterey Jack Cheese Blend
1 1 Avocado
2 2 Green Onions
Eggs Optional
*For the Lime Crema*
1 cup 1 Sour Cream
1 1 Lime Zested and Juiced
Salt to taste
Directions
- To begin, cut your chuck roast into large chunks and place in your crock pot. You can slow roast this overnight if you want for 8-9 hours on low. I cooked mine on high for 5 hours the night before.
- Season your beef with salt and pepper. In a measuring cup, add all ingredients to beef stock listed above and whisk well. Pour over beef chunks and add a bay leaf. Close lid and slow roast for 5 hours on high or 8 hours on low
- Once your roast is done, using two forks, shred your beef and place in a container until you’re ready to start your hash
- Cube your sweet potato and season with some chili powder, garlic powder, salt and pepper to taste. Par cook until it is tender before you add it to the skillet. While your sweet potato is cooking, dice your veggies to prepare them for the skillet
- Add some olive oil to your skillet and add your peppers and onions. Sauté until translucent then add your sweet potatoes and pulled beef to the skillet. Stir well and sauté for a few minutes
- Add your cheese on top and place lid on your skillet to melt the cheese
- Combine ingredients to make your lime crema and cube your avocado. Remove skillet from stove and top with crema, avocado and green onion. Serve up with some fresh fruit and a bubbly mimosa! Enjoy!
Notes
- You will most likely have some leftover pot roast. This is PERFECT for tacos. Grab some tortillas and use up that beef with your leftover lime crema with some yummy tacos! I love a meal that turns into two!! Enjoy!!
Just a couple questions: how many pounds of chuck?
Can you add instructions on par cooking the sweet potatoes?
Hello😊 I usually find the smallest roast available. It doesn’t really matter. If you find a big one, you can shred it all and use some for tacos or beef sandwiches if you wanted! I love a piece of meat that gives me multiple meals! As far as par cooking the sweet potatoes, you can boil for 5-10 minutes until just fork tender, or you can microwave about 5 minutes until just fork tender. This is a D to the LISH, filling brunch idea and perfect for a crowd! Let me know if you try it😃