Description
Sweet Potato Corned Beef Hash is a hearty and flavorful breakfast dish combining tender boiled white and sweet potatoes with savory diced corned beef. This recipe features sautéed onions, seasoned with paprika and Worcestershire sauce, then pan-fried to achieve a crispy, golden crust. Enhanced with fresh dill, it’s a delicious way to transform leftover corned beef into a satisfying meal.
Ingredients
Scale
Vegetables
- 2 medium white potatoes, diced
- 1 large sweet potato, diced
- 1/2 onion, diced
- 1 tsp fresh dill, minced
Proteins
- 2 cups cooked corned beef, diced
Seasonings and Condiments
- 1 tsp salt (for boiling potatoes)
- 1 tbsp butter
- 1/4 tsp paprika
- 1 tbsp Worcestershire sauce
- Salt and pepper, to taste
Instructions
- Prepare Potatoes: Peel and dice the white potatoes and sweet potato. Rinse them thoroughly under cold water, then place in a large pot filled with water. Add 1 teaspoon of salt to the water. Bring to a boil over high heat and cook for 15 minutes or until the potatoes are just tender. Drain the potatoes and set aside.
- Sauté Onions: In a large frying pan, melt 1 tablespoon of butter over medium heat. Add the diced onion, cover with a lid, and cook for about 5 minutes until the onions are translucent but not browned or burnt.
- Combine and Cook Hash: Add the boiled potatoes, diced corned beef, and ¼ teaspoon paprika to the pan with the onions. Pour in 1 tablespoon Worcestershire sauce. Gently mix the ingredients once to combine, then press the mixture down flat with a spatula to cover the pan bottom and trap heat. Reduce the heat to medium-low and cook for 5 minutes without stirring.
- Flip and Crisp: Using a large, wide spatula, carefully flip the hash mixture over to cook the other side. Continue cooking for an additional 5 minutes, allowing the bottom to crisp up and develop a golden-brown crust.
- Season and Serve: Once the hash is crispy and heated through, season with salt and pepper to taste. Sprinkle with the minced fresh dill. Serve immediately while hot for a delicious breakfast or brunch.
Notes
- This recipe is an excellent way to repurpose leftover corned beef brisket into a tasty breakfast or brunch dish.
- Combining both white and sweet potatoes provides a pleasant balance of flavors and textures.
- Be careful not to burn the onions by cooking them on medium heat with a lid to achieve translucency.
- Pressing the hash mixture flat in the pan encourages an even crispy crust formation.
- Flipping the hash carefully ensures both sides get nicely browned and flavorful.
Nutrition
- Serving Size: ½ cup
- Calories: 148 kcal
- Sugar: 4 g
- Sodium: 685 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 8 mg
