Pan-Seared Grass-Fed Beef and Shallot Skillet Hash

Place a heavy-bottomed cast iron skillet over medium-high heat. Add the diced sweet potatoes and a splash of water, covering them for 4 minutes to steam-soften. Remove the lid, add a tiny drop of olive oil if needed to prevent sticking, and sauté until the edges are golden brown and crispy.

Push the potatoes to the side of the skillet and add the grass-fed beef and finely minced shallots. Break the beef apart with a wooden spoon, searing it until deeply browned and fragrant. Sprinkle the Cajun seasoning over the entire mixture, tossing everything together to bloom the spices in the rendered beef fat.

Continue cooking until the shallots are jammy and the beef is well-distributed among the crispy potato cubes. Serve immediately in a small bowl, ensuring a mix of crispy potato and savory spiced beef in every bite.