AuthorMike EgrieCategory, DifficultyIntermediate
St. Paddy’s Corned Beef-Sweet Potato Hash
Yields4 Servings
Prep Time30 minsCook Time25 minsTotal Time55 mins
 1 ½ tbsp olive oil
 1 large sweet potato, peeled and diced
 ½ medium yellow onion, finely chopped
 1 ½ cups thick-sliced deli corned beef
 4 large eggs
 2 tsp chopped parsley
 Hot sauce for serving (optional)
1

Hash: Line rimmed baking pan or 13 x 9-inch baking dish with foil; spray with cooking spray. In large nonstick skillet, heat oil over medium heat. Add potato and cover; cook and stir 8 minutes. Add onion; cook and stir 3 minutes. Add corned beef; cook and stir 3 minutes or until corned beef and potato are golden brown. Stir in ¼ teaspoon pepper. Makes about 5 cups.

2

Transfer hash to prepared pan; spread into 12 x 9-inch rectangle and cool slightly. Tightly wrap pan with plastic wrap, then foil; freeze up to 2 months.

3

For Serving: Preheat oven to 425°. Remove plastic wrap and foil from pan; bake hash 20 minutes. Remove pan from oven; with back of large spoon, make 4 wells in hash. Crack 1 egg into each well; bake 5 minutes or until egg whites are cooked through and yolks are slightly soft.

4

Serve hash sprinkled with parsley and hot sauce, if desired.

Make it Gluten Free: Dependent on using a Gluten Free deli corned beef.

Ingredients

 1 ½ tbsp olive oil
 1 large sweet potato, peeled and diced
 ½ medium yellow onion, finely chopped
 1 ½ cups thick-sliced deli corned beef
 4 large eggs
 2 tsp chopped parsley
 Hot sauce for serving (optional)

Directions

1

Hash: Line rimmed baking pan or 13 x 9-inch baking dish with foil; spray with cooking spray. In large nonstick skillet, heat oil over medium heat. Add potato and cover; cook and stir 8 minutes. Add onion; cook and stir 3 minutes. Add corned beef; cook and stir 3 minutes or until corned beef and potato are golden brown. Stir in ¼ teaspoon pepper. Makes about 5 cups.

2

Transfer hash to prepared pan; spread into 12 x 9-inch rectangle and cool slightly. Tightly wrap pan with plastic wrap, then foil; freeze up to 2 months.

3

For Serving: Preheat oven to 425°. Remove plastic wrap and foil from pan; bake hash 20 minutes. Remove pan from oven; with back of large spoon, make 4 wells in hash. Crack 1 egg into each well; bake 5 minutes or until egg whites are cooked through and yolks are slightly soft.

4

Serve hash sprinkled with parsley and hot sauce, if desired.

St. Paddy’s Corned Beef-Sweet Potato Hash
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