Prep your vegetables. Peel and dice the sweet potatoes into even 1/2-inch cubes so they cook at the same rate. Dice the onion and bell pepper, and mince the garlic.

Start the sweet potatoes. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sweet potatoes with a pinch of salt and pepper. Cook, stirring every few minutes, until they start to brown and soften, about 8–10 minutes. If they’re browning too fast, reduce the heat and add a splash of water, then cover for 2–3 minutes to steam.

Brown the beef. Push the sweet potatoes to one side of the pan. Add another tablespoon of oil if the pan looks dry. Add the ground beef to the empty side and season with salt and pepper. Cook, breaking it into crumbles, until well browned and no longer pink, about 5–7 minutes. Drain excess fat if needed, but leave a bit for flavor.

Add aromatics and veggies. Stir in the onion and bell pepper. Cook until softened, 4–5 minutes. Add the garlic and cook for 30 seconds until fragrant.

Season well. Sprinkle in smoked paprika, cumin, chili powder, and oregano. Stir to coat everything. Cook for 1–2 minutes to bloom the spices.

Finish and balance. Taste and adjust salt and pepper. Add apple cider vinegar or lemon juice to brighten the flavors. If you like greens, fold in a couple handfuls of spinach or chopped kale and cook until wilted, 1–2 minutes.

Optional eggs. For a classic hash vibe, make a few wells and crack in eggs. Cover and cook over medium-low heat until the whites set and yolks are to your liking, 3–6 minutes.

Garnish and serve. Sprinkle with chopped parsley or cilantro. Serve hot, with hot sauce or a dollop of sour cream if you like.