American Smoked Beef and Sweet Potato Hash

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Smoky beef and sweet potato hash with a poached egg, served with a tangy yogurt-mustard drizzle. This american-inspired beef ready in about 105 minutes pairs beef short ribs, sweet potato, egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400g beef short ribs
• 2 sweet potato
• 2 egg
• 1/2 cup yogurt
• 1 tbsp mustard

Instructions

1. Step 1: Preheat a smoker to 160°F (71°C). Season the 400g beef short ribs with salt and pepper, then smoke for 2 hours until the meat is tender and pulls apart easily with a fork. Tip: Use a water pan in the smoker to maintain humidity and prevent the meat from drying out.
2. Step 2: Preheat the oven to 400°F (200°C). Peel the 2 sweet potatoes, dice into 1-inch cubes, toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, then roast for 25-30 minutes until the edges are golden brown and the centers are fork-tender. Tip: Toss the sweet potatoes halfway through roasting to ensure even browning.
3. Step 3: Fill a medium pot with 4 cups water and 1 tbsp white vinegar. Bring to a gentle simmer over medium heat. Crack the 2 egg(s) into a small bowl, then gently slide them into the water. Cook for 6-7 minutes until the whites are set but the yolks remain runny. Tip: Use a slotted spoon to carefully remove the eggs to avoid breaking the yolks.
4. Step 4: In a large skillet, combine the smoked beef short ribs and roasted sweet potatoes. Add 1 tbsp olive oil and sauté over medium heat for 5 minutes until the mixture is heated through and slightly crispy. Transfer to a serving dish, top with the poached eggs, and drizzle with a mixture of 1/2 cup yogurt and 1 tbsp mustard. Tip: Let the hash rest for 2 minutes before serving to allow the flavors to meld.