Sweet Potato Corned Beef Hash: A St. Patrick’s Day Breakfast Worth Waking Up For
Discover how this sweet potato corned beef hash turns your holiday leftovers into a crispy and savory one-skillet breakfast in just 15 minutes.
Sweet Potato Corned Beef Hash: A St. Patrick’s Day Breakfast Worth Waking Up For
This recipe comes to us from Casey Bard, CEO of Tacticalories Seasoning Co. and longtime collaborator and friend of Montana Knife Company.
4
10 minutes
12 minutes
420
American
Breakfast
Your St. Patrick’s Day feast left you with a fridge full of corned beef and zero regrets. This sweet potato corned beef hash puts those leftovers to work in the best way possible: a hot skillet loaded with crispy potatoes, seasoned corned beef, and scrambled eggs folded right in.
Most corned beef hash recipes call for russet potatoes, but sweet potatoes bring a subtle sweetness that pairs perfectly with the salty, peppery bite of leftover corned beef. The combination is addictive. One skillet, 15 minutes, and you’ve got a corned beef hash with sweet potatoes that’ll make you wish you’d saved more from last night’s spread.
Ingredients
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2 cups corned beef, diced into half-inch cubes with a sharp, clean knife
2 large sweet potatoes, peeled and diced into half-inch cubes
1 medium onion, chopped
2 Tbsp. olive oil
1 Tbsp. your favorite salt-and-pepper seasoning (I like a bold SPG blend)
4 large eggs
Salt and pepper to taste
Directions
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Use a sharp kitchen knife to cut the corned beef and sweet potatoes into even half-inch cubes. Keeping the pieces uniform means they’ll cook at the same rate and crisp up evenly in the skillet.
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Heat olive oil in a large cast iron skillet over medium heat. Add the diced sweet potatoes and onions, spreading them in an even layer. Let them cook for eight to 10 minutes, stirring every couple of minutes, until the sweet potatoes are fork-tender and starting to caramelize on the edges.
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Toss the diced corned beef into the skillet and hit it with the SPG seasoning. Stir to combine and cook for another three to four minutes. Let the corned beef sit against the hot skillet without stirring too often; that’s how you get those crispy, golden edges.
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Crack four eggs directly into the skillet. Use a spatula to scramble them into the hash, folding and stirring as they set. Keep those eggs moving so they stay soft and don’t dry out. The eggs should coat the hash in ribbons rather than clumping into big chunks.
Serve your sweet potato corned beef hash hot, straight from the skillet.
