Ingredients

• 1 1/2 lbs lean ground beef (90% lean or higher)
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 tablespoon olive or avocado oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 3 cloves garlic, minced (about 1 tablespoon jarred minced garlic)
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper, optional
• 2 tablespoons fresh cilantro or parsley, chopped
• 1 lime, cut into wedges, for serving

Instructions

1. Peel the sweet potatoes and cut them into uniform 1/2-inch cubes so they cook evenly.
2. Place the sweet potatoes in a microwave-safe bowl with 2 tablespoons water. Cover loosely and microwave for 3 to 4 minutes, just until they begin to soften. Drain and pat dry.
3. Combine the smoked paprika, cumin, chili powder, garlic powder, salt, black pepper, and cayenne pepper if using in a small bowl.
4. Heat a large cast-iron skillet over medium-high heat and add the olive or avocado oil.
5. Add the sweet potatoes in a single layer and cook for 6 to 8 minutes, turning occasionally, until browned and crisp around the edges. Transfer to a plate.
6. Add the ground beef to the skillet and cook for 5 to 7 minutes, breaking it into bite-sized pieces, until well browned. Drain excess fat if necessary.
7. Add the onion and bell peppers and cook with the beef for 3 to 4 minutes until they begin to soften.
8. Add the garlic and seasoning mixture and cook for another 30 to 60 seconds, stirring well to coat the beef and vegetables.
9. Return the browned sweet potatoes to the skillet and gently toss everything together.
10. Cook for another 2 to 3 minutes, allowing the hash to sit undisturbed periodically so the beef and sweet potatoes develop additional browned edges.
11. Remove from heat and finish with fresh cilantro or parsley.
12. Serve immediately with fresh lime wedges.