Are you hosting a brunch this St. Patrick’s Day this year? Regardless if you are this Sweet Potato Corned Beef Hash could easily be the star of any gathering. So if you’re not hosting brunch, serve breakfast for dinner (otherwise known as “brinner”). I may not be Irish but I love Irish food! Even though I’m a self-proclaimed flexitarian there are two meats in the world I cannot resist.
2. Corned Beef
Now that we have that straight you now understand that I love corned beef hash. Anytime we go out to a restaurant for breakfast (nine times out of ten) that is what I order. My husband on the other hand has needed some time to warm up to the fact of Corned Beef Hash in general. It wasn’t until I started making my own that he really was able to appreciate this delicacy.
A few years ago I document about Southern Style Breakfast Potatoes I make (if you click over don’t mind the dated photograph). Well, I kind of used the same concept by mixing both styles of potatoes together. I mean lets get real. Who doesn’t love a mixed fried potato? The sweet and savoriness of this dish shined through perfectly. Fresh herbs liven it up by not only adding an extra dash of “freshness” but giving the plate beautiful green hues.
To top off this Sweet Potato Corned Beef Hash I added a fried egg on top. This was probably the biggest surprise for my husband. I never make fried eggs, or sunny-side up eggs for him. He gets scrambled egg and an occasional omelet. I only eat egg whites, so that’s why I don’t make the other styles of egg. So I decided to treat him to something special. Well folks, I think I’ve now spoiled him because all he wants are “dippy” eggs. Yes, that is what I use to call the yolk-tastic eggs as a kid (back when I did eat them like this). Don’t worry my husband isn’t calling it this… or is he?
Whether you’re staying home this St. Patrick’s Day or hosting an Irish brunch this Sweet Potato Corned Beef Hash should definitely make it on your menu!
Katie Original Recipe
Sweet Potato Corned Beef Hash
- Stove Top
- 2 medium white potatoes diced
- 1 large sweet potato diced
- 1 tsp salt
- 1 tbsp butter
- ½ onion diced
- 2 cups Cooked Corned Beef diced
- ¼ tsp paprika
- 1 tbsp Worcestershire sauce
- salt and pepper to taste
- 1 tsp Fresh Dill minced
- Peel and dice the white potatoes and sweet potato. Rinse the potatoes well, then then add to a large pot of water. Add 1 teaspoon of salt to the water and boil on high for 15 minutes until potatoes are just cooked. Drain and set aside.
- In a large frying pan add butter and melt on medium heat and cook the diced onion for 5 minutes with a lid on. or until translucent but not burnt.
- Add potatoes, corned beef, and paprika to the pan. Pour the worcestershire sauce over. Mix once then flatten so the bottom is not exposed trapping in all the heat. Reduce the heat to medium-low and cook for 5 minutes.
- Flip the mixture over using a large wide spatula and cook for an additional 5 minutes. Once crispy, season with salt and pepper and fresh dill, serve immediately.
- Potatoes - I like to use equal parts white and sweet potatoes. One large sweet potato should equal about 2 cups. 2 medium sized russet potatoes will equal about 2 cups as well.
- Never Mix - Never mix the corned beef hash once it starts to brown. Simply scoop with a wide spatula, flip and flatten down into the pan.
- Stove Tops - Stove tops and pans vary in cooking heat. I cook on a glass top stove so my heat is distributed more evenly. Carefully watch to ensure you do not burn the hash.
- Do not use a lid - Do not place a lid on top of the frying pan. This will allow excess moisture to get to the top which in return will give you a soggy hash.