Beefy Sweet Potato Hash
Campfire Travel • July 1, 2021
Ingredients
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12 ounces cooked beef (such as steak, roast or pot roast), cut into 1/2-inch cubes (about 2-1/2 cups)
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1 large sweet potato, unpeeled, cut into 1/2-inch cubes
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1 medium yellow onion, chopped
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1 tablespoon taco seasoning mix
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1/4 cup water
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1 tablespoon vegetable oil
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2 tablespoons reduced-fat or regular dairy sour cream
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1 teaspoon hot pepper sauce
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Chopped fresh cilantro
Method
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Combine sweet potatoes, onion and taco seasoning in large nonstick skillet over medium heat. Add water. Cover and cook 8 to 10 minutes or until crisp-tender and water has almost evaporated, stirring once. Stir in oil; continue cooking, uncovered, 4 to 6 minutes or until potatoes are tender and begin to brown, stirring occasionally.
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Meanwhile, combine sour cream and hot sauce in small bowl. Set aside.
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Add beef to potato mixture. Continue to cook 5 minutes or until beef is heated through, stirring occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.
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Garnish with cilantro, as desired. Serve with sour cream mixture.
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Ingredients FOR THE LEMON-PEPPER SEASONING: 3 tbsp. freshly cracked black pepper 2 tbsp. kosher salt 2 tbsp. grated lemon zest, dried for 1 hour 2 tsp. garlic powder 2 tsp. mustard powder 2 tsp. onion powder 1 tsp. sugar FOR THE STEAKS: 8 boneless rib-eye steaks (about 1 inch thick) Kosher salt, to taste 1 stick salted butter, melted Directions For the lemon-pepper seasoning: Stir together the pepper, salt, lemon zest, garlic powder, mustard powder, onion powder and sugar in a small bowl. For the steaks: Preheat a grill to medium high. Season the steaks lightly with salt and rub the lemon-pepper seasoning on both sides. Brush the steaks liberally with the melted butter Grill the steaks 1 minute 45 seconds, then rotate the steaks 90 degrees. Cook 2 minutes, then go ahead and flip the steak over to the other side. After 1 minute 45 seconds on the second side, rotate 90 degrees and finish cooking for 2 minutes, or until the steaks reach 115˚ to 120˚ on an instant-read thermometer (the steak will continue to cook slightly after you’ve removed it from the grill). This is medium rare— my favorite. Remember, you can always throw a steak back on the grill if it’s too red for your taste but you can’t undo it if it’s overcooked! via: https://www.thepioneerwoman.com/food-cooking/recipes/a35823414/lemon-pepper-grilled-rib-eyes-recipe/
Ingredients 1 6-ounce container blueberries 1/2 c. sugar 2 tbsp. lemon juice (from 1 lemon) 2 tsp. cornstarch 1 1/2 c. chopped strawberries (about 8 ounces) 18 to 24 glazed doughnut holes Directions Combine the blueberries, 1/4 cup sugar, 1 tablespoon lemon juice, 1 teaspoon cornstarch and 1/4 cup water in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the blueberries start breaking down and the sauce thickens, about 15 minutes. Scrape into a small bowl and set aside. Wipe the pan clean and add the strawberries and the remaining 1/4 cup sugar, 1 tablespoon lemon juice and 1 teaspoon cornstarch. Cook over low heat, stirring occasionally, until the strawberries soften and the sauce thickens, about 15 minutes. Scrape into a separate small bowl and set aside. Meanwhile, preheat a grill to low. Thread the doughnut holes onto 6 to 8 ten-inch wooden skewers. Grill the doughnuts, turning, until warmed and marked, 1 to 2 minutes per side. Serve with the fruit sauces. via: https://www.thepioneerwoman.com/food-cooking/recipes/a33407727/doughnut-hole-kebabs-recipe/
Ingredients 6 6-inch corn tortillas 1 1/2 lb. ground beef 2 tsp. chili powder 2 tsp. ground cumin 1 tsp. kosher salt Black pepper, to taste 1 tbsp. vegetable oil 2 small sweet potatoes (about 1 pound), peeled and cut into 1/2-inch pieces 1 14.5-ounce can black beans, drained and rinsed 1 chipotle chile in adobo, chopped, plus 1 teaspoon sauce from the can 2 c. jarred salsa Chopped avocado, thinly sliced radishes, crumbled queso fresco, and sliced scallions, for topping Directions Lightly char the tortillas over the flame of a gas burner. Let cool, then tear into large pieces. Heat a large cast-iron skillet over medium-high heat. Add the ground beef and season with the chili powder, cumin, salt and pepper. Cook, breaking up the meat, until browned, about 5 minutes. Remove the beef to a bowl and set aside. Add the vegetable oil and sweet potatoes to the skillet. Cook, stirring occasionally, until browned around the edges and beginning to soften, 5 to 7 minutes. Add the black beans, chipotle, adobo sauce and ¼ cup salsa to the sweet potatoes. Stir in the beef and 1 cup water and cook, stirring often, until slightly thickened and the sweet potatoes are tender, 5 to 7 minutes. Stir in the remaining 1¾ cups salsa and add a little more water if you like a saucier dish. Stir in the tortilla pieces. Serve immediately with your favorite toppings. via: https://www.thepioneerwoman.com/food-cooking/recipes/a32464308/beef-taco-skillet-recipe/
Ingredients 1 teaspoon bouillion paste (I used Better than Bouillion vegetable paste, but you could also use chicken, beef, pork, miso or Thai curry paste.) 3 tablespoons kimchi (or more if you like spice!) If kimchi isn’t your thing, try sesame seed oil, chili sauce or Sriracha. veggies! I used corn, carrots and sautéed mushrooms. You could add spinach, peppers or bok choy. There are endless possibilities here. 1 cup cooked brown rice noodles. You can also try udon, soba noodles, vermicelli or spaghetti. Get creative! green onions on top (optional) mason jar (the wide mouth containers work best) Directions Add bouillion paste to the bottom of a mason jar. Next add in your kimchi. Pack in your veggies. Put noodles on top. Top with green onions. When ready to eat, remove lid and pour hot water into the mason jar. Let sit for a few minutes, then enjoy! via https://www.brit.co/mason-jar-ramen/
Ingredients Marinade 1 minced garlic clove 1/4 cup cilantro leaves 2 tablespoons olive oil 3 tablespoons tequila 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 1 1/2 pounds skirt steak Instructions At home: Whirl garlic, cilantro, oil, tequila, lemon and lime juices, salt, and pepper in a blender or food processor. Transfer to a large resealable plastic bag. When ready to marinate steak (at least 1 and up to 24 hours before cooking), add steak to bag, shake to coat with marinade, reseal, and chill. At campsite: Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Grill steak over direct heat (cover if using gas), about 4 minutes per side for medium-rare. Let sit 10 minutes, then cut across the grain into 1/2-in.-thick slices. Serve with Four-Herb Chimichurri. via https://www.sunset.com/recipe/gaucho-steak-with-four-herb-chimichurri
INGREDIENTS 3 lbs. Ground Beef, (90% lean) 1 Tbsp. vegetable oil 1 medium onion, chopped 1 green bell pepper, chopped 1 jalapeño pepper, ribs and seeds removed, chopped 4 garlic cloves, minced 2 Tbsp. chili powder 1 Tbsp. paprika 1 Tbsp. ground cumin 1 tsp. dried oregano ½ tsp. freshly ground black pepper ½ tsp. Kosher salt 1 can (8 oz.) tomato sauce 1 can (10 oz.) diced tomatoes & green chilies, undrained 1 12-oz bottle of beer 2 8.5 oz boxes of cornbread mix (including ingredients to prepare cornbread) Optional Toppings Sour cream Sliced green onions Shredded cheddar cheese INSTRUCTIONS Step 1 Heat briquettes up in a chimney, then make a layer of hot briquettes on the ground, a fire ring, or other metal structure. Step 2 Place the dutch oven on the briquettes and allow dutch oven to get hot. Step 3 Add oil to the dutch oven and sauté onion, bell pepper, and jalapeño pepper stirring occasionally until tender, approximately 4-7 minutes. Add garlic and cook for an additional 1 minute. Step 4 Add Ground Beef to dutch oven and cook for 8-10 minutes, breaking beef into small crumbles and stirring occasionally until browned. If dutch oven starts to cool off, add more hot briquettes on the bottom. Step 5 Add chili powder, paprika, cumin, oregano, black pepper and salt; cook for 1 minute. Step 6 Add tomato sauce, diced tomatoes & green chilies, and beer; bring to a boil. Cook for 30 minutes. Step 7 Prepare cornbread mix based on box instructions and pour over chili, spreading into an even layer. Step 8 Heat approximately 20 additional briquettes. Cover dutch oven with lid and place hot briquettes evenly on the top of the closed lid. Step 9 Cook for about 10 minutes, checking halfway through. Check to see if cornbread is done by sticking a toothpick into cornbread. If the toothpick comes out clean, it is done. via https://beeflovingtexans.com/recipe/campfire-dutch-oven-chili-with-cornbread/