The folks at Market Street stop by Good Day to make a delicious breakfast hash with purple potatoes.
Purple Potato Breakfast Hash
12 oz cooked beef such as steak, roast, pot roast, ground beef, cut into 1/2-inch cubes
1 small sweet potato unpeeled, cut into ½ inch cubes
3-4 small purple potatoes, cut into ½ inch cubes
1 medium yellow onion chopped
1 tbsp taco seasoning mix
1/4 cup water
1 tbsp vegetable oil
2 tbsp reduced-fat or regular dairy sour cream or plain Greek yogurt
1 tsp hot pepper sauce
chopped fresh cilantro
Combine both potatoes, onion, and taco seasoning in a large nonstick skillet over medium heat. Add water. Then, cover and cook 8-10 minutes or until crisp-tender and water has almost evaporated. Stir once. Stir in oil. Continue cooking, uncovered, for 4-6 minutes or until potatoes are tender and begin to brown, stirring occasionally.
Meanwhile, combine sour cream and hot sauce in small bowl. Set aside.
Add beef to potato mixture. Continue to cook 5 minutes or until beef is heated through, stirring occasionally, adding 1-2 tablespoons water, if needed to avoid sticking.
Garnish with cilantro, as desired. Serve with sour cream mixture.
Recipe adapted from the Texas Beef Council.