When I was a kid, one of my favorite dishes to share with my dad was corned beef hash. You know, the canned “food” that looked like it should be given to a dog? That’s the one, and I’m not ashamed to admit that I loved it. I like to think I forced myself to love it because it was something just my dad and I ate together. Luckily, I took away one good thing from this meal: my love for fried eggs! As I grew older I realized that I do love the taste of corned beef and together with potatoes and an over-easy egg, well, that’s perfection. I decided to bench white potatoes this time and add a different dimension with sweet potatoes. The sweet potatoes offer just a little bit of sweetness to offset the saltiness of the meat, which made this dish burst with flavor and color.
I used leftover corned beef from my Instant Pot Corned Beef recipe.
Prep Time 10 minutes
Cook Time 15 minutes
- 1 small sweet potato, peeled and cut into 1/2 inch cubes
- ¼ onion, diced
- 3 Tablespoons cooking fat
- ½ lb cooked corned beef, chopped into ½ inch pieces
- Pinch red pepper flakes
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dried parsley
- 2 eggs
- Place cooking fat in large skillet over medium-high heat.
- Once fat has melted, add onions to skillet and cook for 3 minutes, stirring.
- Add sweet potatoes, and season with salt & pepper, stir. Cover and let cook for 8-10 minutes.
- Add corned beef to skillet and stir to combine, let cook for 5 minutes.
- In a separate skillet over medium heat, melt 1 Tablespoon of cooking fat.
- Crack 2 eggs into a small bowl.
- Once oil has melted, pour eggs into skillet. Cover and cook until desired doneness (I cook about 6 minutes).
- REPEAT steps 6 & 7 for the second dish.
- Once hash is done, dish out onto 2 plates – garnish with red pepper flakes and parsley.
- Remove eggs from heat and place on top of hash, season with salt and pepper.