Paleo Sheet Pan Breakfast Taco Hash with Steak and Sweet Potato
A hearty one-pan breakfast combining tender roasted sweet potatoes, perfectly seared flank steak, and fresh vegetables in a taco-inspired hash. Seasoned with oregano and cumin, this nutrient-dense meal delivers bold southwestern flavors while meeting Paleo, Whole30, and AIP dietary requirements. The sheet pan method creates crispy edges on the potatoes while keeping prep minimal. Perfect for weekend meal prep or feeding a crowd, this satisfying dish offers complete protein and complex carbs to fuel your morning. Fresh cilantro, lime, and creamy avocado provide bright finishing touches that balance the earthy, savory base.
Ingredients
- 2 medium sweet potatoes, scrubbed and diced (about 5 cups)
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 3 tbsp avocado oil, divided
- 1 tsp sea salt, divided
- ¼ tsp black pepper, omit for AIP(optional)
- 2 tsp oregano powder
- 1 tsp cumin, omit for AIP(optional)
- 1 lb flank steak, sliced against the grain
- 1 cup grape tomatoes, quartered, omit for AIP(optional)
- 2 tbsp fresh cilantro, chopped
- 2 tbsp green onion, sliced
- 1 avocados, sliced
- limes, to serve
Instructions
- 1
Preheat oven and prepare large baking sheet
- 2
Combine sweet potatoes, red onion, and garlic on sheet pan
- 3
Drizzle with avocado oil and season with salt, pepper, oregano, and cumin, toss to coat
- 4
Bake for 30 minutes until sweet potatoes are fork tender
- 5
Move vegetables to one side of pan and set broiler to high
- 6
Season steak with salt and pepper, let sit at room temperature for 10 minutes
- 7
Place steak on empty side of sheet pan, drizzle with remaining oil
- 8
Mix tomatoes with the vegetables
- 9
Broil for 6-7 minutes until steak reaches desired doneness
- 10
Cool slightly, then top with cilantro and green onion
- 11
Serve with lime juice and avocado slices
Tips
Let steak rest at room temperature before cooking to ensure even searing and prevent tough meat.
Cut sweet potatoes uniformly for consistent cooking, and don't overcrowd the pan for better browning.
Watch steak closely under broiler as it can go from perfect to overcooked quickly.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Prep vegetables and season steak up to 1 day ahead, store separately
Best served immediately while steak is warm and potatoes are crispy
Common Mistakes
Don't skip resting the steak to avoid tough, unevenly cooked meat
Cut vegetables uniformly to prevent some pieces burning while others stay raw
Substitutions
FAQ
Can I make this AIP compliant?
Yes, simply omit the black pepper, cumin, and tomatoes. The dish will still have great flavor from the oregano and natural sweetness of the vegetables.
What if I don't have a broiler?
You can sear the seasoned steak in a hot skillet for 3-4 minutes per side, then add to the sheet pan with vegetables for serving.
How long will leftovers keep?
Store in the refrigerator for up to 3 days. Reheat in a 350F oven for 10-15 minutes to restore crispness, or enjoy cold in salads.