Slow Beef and Sweet Potato Hash
In our house, the term “heavy rotation” isn't used lightly. When a dish earns heavy rotation rotation status, it means we like it enough to be consumed plentifully and often. I just made this slow cooker beef and sweet potato hash for the first time. Inspired by Pretty Little Celiac's “A Girl’s Gotta Eat” recipe, it's simple yet exquisitely savory. After his first bite, my husband uttered those two sweet words. Heavy. Rotation. I did a fist pump when he wasn't looking.
Slow Beef and Sweet Potato Hash
4 tablespoons melted coconut oil, divided
1 lb ground beef
3 large sweet potatoes, sliced into 1-inch-thick rounds
5 eggs, whisked
Sea salt and freshly ground black pepper, to taste
Pinch of dried sage
In a large skillet over medium heat, heat 2 tablespoons of coconut oil and add the beef. Cook until browned, about 5 minutes, and mix in seasonings. Coat the bottom of a slow cooker with the remaining 2 tablespoons of oil. In the slow cooker, create 3 alternating layers of sweet potatoes and beef, starting with sweet potatoes. Pour the egg mixture on top, cover, and cook on high heat for 4 hours.