Sweet Potato Corned Beef Hash

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 4
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If you’re looking for a comforting dish that combines savory and sweet flavors with a touch of smoky goodness, this Sweet Potato Corned Beef Hash is for you. It's perfect for a hearty breakfast or a satisfying brunch, especially when you want to make the most of your leftover corned beef.

Ingredients for Sweet Potato Corned Beef Hash

Olive oil is used to sauté the vegetables and bring out their natural sweetness. Onion and red bell pepper add a bit of crunch and a pop of color, making the dish visually appealing. The corned beef brings a rich, savory flavor, perfect for balancing the sweetness of the sweet potatoes. A dash of smoked paprika introduces a smoky depth that ties the dish together. Finally, parsley and green onions are used as garnishes to add fresh, vibrant notes.

Tips & Tricks

  • Cut the sweet potatoes into small, evenly-sized cubes to ensure they cook evenly.
  • If you like a bit of spice, consider adding a pinch of cayenne pepper with the smoked paprika.
  • For a crispy finish, let the hash sit undisturbed in the skillet for a few minutes after adding the corned beef and sweet potatoes to develop a nice crust.
  • Use a non-stick or well-seasoned cast-iron skillet to prevent sticking and achieve a beautiful crust.

Serving Suggestions

Pair this Sweet Potato Corned Beef Hash with a crisp green salad to add some freshness to your meal. A side of buttered toast can also complement the hash nicely, providing a crunchy contrast to the tender potatoes and eggs. For a brunch spread, consider serving it alongside fresh fruit or a light yogurt parfait.

Frequently Asked Questions

Can I use canned corned beef for this recipe?
Yes, you can use canned corned beef, but the texture will be different. It's a great option if you're in a pinch.
How can I make this dish vegetarian?
Replace the corned beef with cooked beans or lentils for a vegetarian version.
Can I prepare this dish in advance?
You can prepare the hash a day ahead and reheat it gently before adding the eggs when you're ready to serve.

Sweet Potato Corned Beef Hash Recipe Walkthrough

First, heat your olive oil in a large skillet over medium heat. Once it’s hot, toss in the diced onion and red bell pepper. Stir them around and let them sauté until they're softened, which should take about five minutes. You want them tender but not mushy.

Next, stir in the cubed corned beef and sweet potatoes. Give everything a good mix so the ingredients are well combined. Sprinkle in the smoked paprika, along with a pinch of salt and pepper to your taste. Continue cooking, stirring occasionally, for about 15 minutes. You’re looking for the sweet potatoes to become tender; they should be easy to pierce with a fork but not falling apart.

Now for the fun part — make four small wells in your hash mixture. Crack one egg into each well, being careful not to break the yolk. Cover the skillet with a lid and let it cook for about five minutes, or until the eggs are set to your liking. If you prefer runny yolks, keep an eye on them, as they can cook quickly.

Once the eggs are done to your preference, remove the skillet from the heat. Sprinkle the hash with chopped parsley and sliced green onions before serving to add a fresh, vibrant finish.

Why You'll Love This Recipe

  • Combines sweet and savory flavors for a balanced taste.
  • Great way to use up leftover corned beef.
  • One-pan dish for easy cleanup.
  • Ready in about 30 minutes, perfect for a quick meal.
  • Customizable to suit your spice level and taste preferences.

Ingredients

2 tbsp olive oil
1 medium onion, diced
1 red bell pepper, diced
2 cups cooked corned beef, cubed
2 large sweet potatoes, peeled and cubed
1/2 tsp smoked paprika
Salt and pepper to taste
4 large eggs
2 tbsp fresh parsley, chopped
1/4 cup green onions, sliced

Step-by-step Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and bell pepper; sauté until softened, about 5 minutes.
3. Stir in cooked corned beef and sweet potatoes.
4. Season with smoked paprika, salt, and pepper.
5. Cook, stirring occasionally, until sweet potatoes are tender, about 15 minutes.
6. Make four wells in the hash mixture; crack an egg into each well.
7. Cover the skillet and cook until eggs are set to your liking, about 5 minutes.
8. Garnish with parsley and green onions before serving.

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