If you’ve been following along, you are probably sensing a theme from a lot of my recipes. I love remaking childhood favorites. Sloppy joes were made in my house often. My favorite way to eat it was straight out of a mug with a spoon… so weird, I know, but the filling really is the best part. When we had this growing up it was ALWAYS make with that stuff out of the can (insert sick face here). I remember loving it, but couldn’t imagine making sloppy joes that way now. My deliciously elevated sloppy joe hash is a delightful twist on this weeknight favorite.
A few things elevate this recipe from it’s less enticing, canned cousin. 1. It’s for sure less sweet. I really appreciate that this recipe has all of those savory flavors of a good sloppy joe, without that overly sugary sweetness. 2. We’re ditching the bun and making the swap for a delicious, crispy two potato hash. You already know how I feel about seasoned, crispy potatoes!!
The ingredient list looks daunting, but there should be a lot of things that you already have in the pantry. If you haven’t seen my hack for tomato paste, go check out my Instagram story highlight titled Tips. Because let’s be real – who ever uses a whole can of tomato paste (even the small one) all in one go? It’s perfect for this recipe – I just pull two “tomato tabs” straight from the freezer and let them defrost as the sloppy joe mix heats through.
This sloppy joe hash is going to be a new staple in our house, I just know it. Chandler loved it and it was so stinkin’ easy to make. If you really want to keep it traditional, throw the mix on the ol’ bun and eat them like we did back in the day. I bet it’s just as delicious.
I’d Love to Hear Your Thoughts!
Have you tried this recipe? Let me know what you think in the comments below.
Deliciously Elevated Sloppy Joe Hash
Ingredients
For the Hash
- 1 russet potato large
- 1 sweet potato small
- 1 tsp olive oil
- 1 tsp salt
- ½ tsp dried parsley
- ¼ tsp paprika
- ¼ tsp onion powder
- ¼ tsp black pepper
For the Sloppy Joe
- 1 lb ground beef
- ½ yellow onion medium
- 1 red bell pepper
- 2 8 oz canned tomato sauce
- 2 tbsp tomato paste
- 1 tbsp coconut aminos can sub with soy sauce
- 1 tsp red wine vinegar
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp dried mustard
- olive oil as needed
Instructions
For the Hash
- Preheat oven to 375° F.
- Wash and dry potatoes. Dice both potatoes into 1/4" cubes and add to a small bowl.
- Add the remainder of the ingredients to your potatoes and toss to combine.
- Spread your potatoes out on an even layer on a parchment lined baking sheet. Roast in the oven for 30 minutes, tossing halfway through to get crisp on all sides.
For the Sloppy Joe
- While potatoes cook, work on the Sloppy Joe. Heat about a tablespoon of oil in a large skillet over medium heat.
- Prep vegetables – finely dice 1/2 onion and bell pepper. Add to your skillet and cook until soft, 3-5 minutes. Remove from skillet and set aside.
- In the same skillet, brown your ground beef. Once browned through, strain off the excess fat and return beef to skillet.
- Add vegetables back to the skillet along with the remainder of your sloppy joe ingredients. Taste and add salt as needed.
- Cover, and simmer over low heat until potatoes are cooked through.
- To plate, make a bed of the hash and top with sloppy joe mix and cilantro. Enjoy!
