Paleo Pot Roast Hash with Sweet Potatoes
Larry made the most wonderful pot roast the other day. It was peppery and sweet and just perfect. But it was also HUGE, so we had quite a bit of leftovers. No one in my family is big on leftovers and leftover pot roast just isn’t that great, no matter how well it was prepared. So I needed to come up with something to do with all that beef. Matthew loves corned beef hash so I thought about making a Paleo pot roast hash with sweet potatoes recipe. We served it with poached eggs and had breakfast for dinner. I actually had the last little bit of it this morning, it was that good.
The recipe we used to make the pot roast can be found here.
- 2 medium sweet potatoes, diced
- 1 medium onion, diced
- 3 tablespoons olive oil
- 1 to 2 lbs pot roast, cooked and diced
- 3 tablespoons beef stock
- ⅛ teaspoon nutmeg
- Heat a large skillet over medium-high heat.
- Add the olive oil and swirl to coat pan.
- Add the onions, cook until they begin to caramelize.
- Add the sweet potatoes and cook until they soften and begin to caramelize, stirring frequently.
- Season with salt and pepper.
- Once the sweet potatoes have caramelized add the pot roast.
- Season with salt and pepper again.
- Add beef stock to moisten, you may add more if necessary.
- Scrape the bottom of the pot to pick up the caramelized pieces.
- Add nutmeg and mix well.
- Server alone or with poached eggs.