Sweet Potato and Brisket Hash

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AI generated by chen Lunch, American cuisine
Servings Difficulty Prep time Cook time Total time
4 Intermediate 20 min 180 min 200 min

A rich blend of slow-cooked beef brisket with the earthy sweetness of sweet potatoes.

Did you know?

Did you know the term 'hash' is derived from the French word 'hacher', meaning to chop? This method was a common way to repurpose leftovers into a savory meal.

Take a journey to the vibrant heart of comfort food with our Sweet Potato and Brisket Hash, a dish where American diner classics meet the homey feel of a rustic kitchen. This hash tells a story of the New World, where sweet potatoes, a native treasure, have become entwined in the tapestry of hearty meals. As a symbol of sustenance, the sweet potato pairs beautifully with the rich beef brisket, which has been a centerpiece in traditional family feasts for generations.

Our recipe respects the slow-cooking tradition to tenderize the brisket, while the sweet potatoes add a natural sweetness that balances the savory flavors. This is a meal of contrasts: the tenderness of the brisket against the slight bite of sweet potato cubes, all melding together in each hearty forkful.


The stars of this dish are the robust beef brisket and versatile sweet potatoes, but they are splendidly supported by an ensemble of fresh vegetables and aromatic herbs.

Sweet potatoes have a rich history in the Americas, being one of the earliest domesticated plants, while beef brisket is often the star of Southern BBQ.

  • 500g beef brisket, trimmed
  • 2 large sweet potatoes, peeled and diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • Fresh parsley for garnish


Follow these steps to bring the comfort of a home-cooked, heartwarming meal to your table.

  1. Season the beef brisket with salt, pepper, paprika, cumin, and thyme.
  2. In a heavy pan, heat 1 tablespoon of olive oil over medium-high heat. Add the brisket and sear on all sides until browned.
  3. Remove the brisket and add onions and garlic to the pan. Sauté until translucent.
  4. Place the brisket back into the pan, add enough water to cover the meat, bring to a boil, then reduce to a simmer. Cover and let it cook for about 2.5 to 3 hours until tender.
  5. Once the brisket is cooked, remove from the pan, and let it rest before dicing it.
  6. In another pan, heat the remaining olive oil over medium heat. Add the sweet potatoes and bell pepper, cook until the potatoes are tender but still holding their shape.
  7. Add the diced brisket to the sweet potatoes, adjust the seasoning if necessary, and mix well.
  8. Serve hot, garnished with fresh parsley.

Add some extra love

For an extra hint of flavor, deglaze the pan with a splash of beef broth after sautéing the onions and garlic, and add it to the brisket as it simmers.

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