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
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Category
Breakfast
Cuisine
American
Author:
Casey Bard
Servings
4
Prep Time
10 minutes
Cook Time
12 minutes
Calories
420
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
A great corned beef sweet potato hash starts with simple, quality ingredients and sharp knife work:
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2 cups corned beef, diced into half-inch cubes with a sharp, clean knife
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2 large sweet potatoes, peeled and diced into half-inch cubes
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1 medium onion, chopped
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2 Tbsp. olive oil
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1 Tbsp. your favorite salt-and-pepper seasoning (I like a bold SPG blend)
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4 large eggs
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Salt and pepper to taste
Directions
This corned beef hash with sweet potatoes comes together fast, so have your ingredients prepped and ready before the skillet heats up:
Dice your corned beef and sweet potatoes
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.
Cook the sweet potatoes and onions
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.
Add the corned beef
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.
Scramble in the eggs
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.
Recipe Note
Kitchen Secrets for the Best Corned Beef Hash With Sweet Potatoes
The difference between soggy hash and crispy, golden corned beef sweet potato hash comes down to a few smart moves:
- Cut uniform cubes. A clean, sharp knife and consistent half-inch cuts on both the corned beef and sweet potatoes give you an even cook. Uneven pieces mean some bites are mushy and others are underdone.
- Don’t crowd the skillet. Sweet potatoes need room to breathe. If the skillet is too packed, they’ll steam instead of crisp. A 12-inch cast iron skillet gives you plenty of space for this batch size.
- Let it sit. Resist the urge to stir constantly. Letting the hash rest against the hot skillet for a minute or two between stirs builds that caramelized crust you’re after.
- Crack eggs in at the end. Adding the eggs too early turns the hash into a wet scramble. Wait until the corned beef and potatoes are crispy, then fold the eggs in quickly so they finish in about a minute.
- Top it off. A drizzle of hot sauce, a few slices of avocado, or a handful of shredded cheese all work well on top of sweet potato corned beef hash. Keep the toppings simple and let the hash do the talking.
Don’t let your St. Patrick’s Day corned beef sit in the back of the fridge until it’s forgotten. Turn it into a skillet of corned beef hash with sweet potatoes the next morning and start the day right. It’s the kind of breakfast that makes leftovers feel like the plan all along.
