Get ready to spice up your breakfast game with this Spicy Sweet Corned Beef Hash. A delightful twist on a classic, this dish combines savory corned beef with a kick of heat and a touch of sweetness. Perfect for weekend brunch or a satisfying dinner, it's a surefire way to please your taste buds.
The star of this dish is, of course, corned beef. Shredded and savory, it brings a hearty, meaty element that's both comforting and filling. We use olive oil to sauté and bring out the natural sweetness in the onion, which serves as the aromatic base. The garlic, while subtle, adds depth and complexity. For some freshness and crunch, the red bell pepper comes into play, while jalapeño brings just the right amount of heat.
Russet potatoes are the backbone, providing a starchy, satisfying bite. Smoked paprika and brown sugar add a smoky sweetness that complements the corned beef beautifully. A dash of cayenne pepper ups the spice level, balanced by the freshness of cilantro and the zing of lime juice. Topped with eggs cooked to your liking and creamy avocado slices, this dish is a complete meal in itself. Don't forget a splash of hot sauce if you crave extra heat!
This hash pairs wonderfully with a side of crusty bread or a simple green salad for a complete meal. If you're hosting a brunch, consider serving it alongside fresh fruit salad or yogurt for a refreshing contrast. A cold, crisp beer or a spicy Bloody Mary can also complement the flavors beautifully.
Start by heating the olive oil in a large skillet over medium heat. Toss in the diced onions and let them sauté until they turn translucent, which should take about five minutes. This is the time to enjoy the sweet aroma wafting through your kitchen. Next, add the garlic, red bell pepper, and jalapeño. Let them cook for another three minutes until the peppers begin to soften and their flavors mingle.
Now, it's time for the russet potatoes. Stir them in and let them cook for about ten minutes. You'll want them to start softening but not lose their shape completely. Once the potatoes have softened, mix in the shredded corned beef, smoked paprika, brown sugar, cayenne pepper, and season with salt and pepper to taste. Stir occasionally for another ten minutes until everything is heated through and the potatoes are golden brown.
Just before serving, sprinkle the lime juice and fresh cilantro over the hash for a burst of freshness. In a separate pan, cook your eggs to your liking — whether sunny side up, over easy, or poached. Place an egg on top of each serving of hash. Garnish with sliced avocado and, if you're feeling adventurous, add a few dashes of hot sauce. Serve it hot and enjoy the combination of flavors!
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