We are excited to be partnered with Jenn Fillenworth from Grand Rapids, MI for this recipe! Jenn is a registered dietitian who puts a focus on making simple and flavorful dishes while also working to inform people that a healthy diet can include all foods. She runs a great blog called Jenny With the Good Eats, can be seen in televised media segments and works as a food liaison for GRNow.com.
I love a good hash in the morning. They typically have a variety of vegetables and protein that keeps you full until lunch time. One of my favorite combinations is beef and sweet potatoes. That sweetness from the sweet potatoes always works well with the meatiness of beef. This hash is simple to make and can be served with eggs, toast, or even on top of a waffle (yum).
1 pound Schaendorf ground beef
½ teaspoon kosher salt, additional to taste
¼ teaspoon freshly cracked black pepper, additional to taste
½ teaspoon thyme
1 white or yellow onion, finely chopped
1 shallot, finely chopped
2 medium sized sweet potatoes (about 3 cups), medium dice
4-5 Swiss chard leaves, stem removed, roughly chopped
Preparation (Servings: 6-8):
1) Gather all equipment and ingredients needed. Heat a skillet over medium-high heat. When pan is hot (can test be dropping water in the pan, if it sizzles and evaporates, it’s hot enough) add the ground beef to the pan. Do not break up right away, you want the ground beef to develop a crust. Once crust begins to form, begin to break up the meat into crumbles. Season the beef with salt, pepper, and thyme.
2) While the beef is cooking, microwave diced sweet potatoes for 3-4 minutes until they begin to soften.
3) Once beef is finished cooking, scoop into a bowl and set aside. Leave any grease in the pan. Add sweet potatoes, onion, shallot, and Swiss chard to the pan and cook over medium-high heat until sweet potatoes develop a slight crust and vegetables are cooked through, approximately 5 minutes. Add beef crumbles back to the pan and serve.