St. Paddy’s Corned Beef-Sweet Potato Hash
Recipe - Gourmet Garage of West 66th
St. Paddy’s Corned Beef-Sweet Potato Hash
0
Servings1
Cook Time25 Minutes
Ingredients
1 1/2 tbs olive oil
1 large sweet potato, peeled and diced
½ medium yellow onion, finely chopped
1 1/2 cups thick-sliced deli corned beef
2 tsp chopped parsley
4 large eggs
Hot sauce for serving (optional)
Good Cook Pan- Oblong
Directions
- 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.
- 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.
- 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.
- Serve hash sprinkled with parsley and hot sauce, if desired.
0 minutes
Prep Time
25 minutes
Cook Time
1
Servings
null
Calories
Shop Ingredients
Makes 1 servings
Filippo Berio Organic Extra Virgin Olive Oil, 50.7 Fluid Ounce
$22.99
was $24.99
$0.45/fl oz
Organic Sweet Potato, 1 ct, 0.5 Pound
$2.99 avg/ea
$5.98/lb
Yellow Onion, 1 ct, 20 Ounce
$0.99 avg/ea
$0.05/oz
jp o'reilly's usda choice corned beef brisket, 3.1 Pound
$6.99 avg/ea
$2.25/lb
Italian Parsley, 1 bunch, 1 Each
$2.99
Vital Farms Eggs, 681 Gram
$7.99
$0.01/g
Tabasco Pepper Sauce, 5 Fluid Ounce
$4.57
was $5.99
$0.91/fl oz
Not Available
Directions
- 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.
- 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.
- 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.
- Serve hash sprinkled with parsley and hot sauce, if desired.