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Katie's Cucina Β» Recipes Β» Breakfast

Sweet Potato Corned Beef Hash

Published: Mar 11, 2021 Β· Modified: Jan 17, 2022 by Katie Β· This post may contain affiliate links

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Top view of a square plate with Sweet Potato Corned Beef Hash and egg with text on image for Pinterest.
Three photos: top two of making corned beef hash, bottom of a plate filled with corned beef hash split by text on image.
Three photos: top of a white square plate of Sweet Potato Corned Beef Hash with an egg on top; bottom of making the hash.
Top view of a white square plate of Sweet Potato Corned Beef Hash with text on image for Pinterest.

Sweet Potato Corned Beef Hash is a delicious way to use up leftover corned beef brisket with a unique twist. By adding a mix of boiled white potatoes and sweet potatoes it gives this classic breakfast dish a whole new level of flavor.

Top view of a white square plate filled with corned beef hash and fried eggs with a wooden spoon and eggs next to it.

Do you ever find yourself with an abundance of corned beef leftover after St. Patrick’s Day? If so, my easy recipe for Sweet Potato Corned Beef Hash is the perfect way to use up the leftovers.

When I first started blogging, I shared my recipe for Southern Style Breakfast Potatoes. We love corned beef hash in my home. One day, I used the same concept for the southern style potatoes by mixing both white and sweet potatoes together to create my Sweet Potato Corned Beef Hash. The sweet and savoriness of this dish shined through perfectly. Fresh dill liven it up by not only adding an extra dash of “freshness” but giving the plate beautiful green hues.

Ingredients

Ingredients; white potatoes, sweet potatoes, corned beef, worcestershire, butter, dill, paprika, and onion.
  • Potatoes – For this recipe you will use a mix of white potatoes and sweet potatoes. You can also use cooked leftover potatoes that you dice prior to cooking or boil fresh potatoes that you will then fry. Either way you can’t go wrong.
  • Corned Beef – You’ll need some leftover cooked corned beef for this hash recipe.
  • Butter – A little goes a long way and will help to caramelize the onions.
  • Onion – One small or medium sized white onion is all you need for this recipe. I prefer a white onion but any color could work in a pinch.
  • Worcestershire Sauce – A little will add a layer of unami to this dish.
  • Dill – Fresh dill pairs perfectly with the flavors of the corned beef and the sweet potato. A little is sprinkled on top just before serving.
  • Seasonings – To add an additional layer of sweet and savory to the dish I love to add a little bit of Paprika. I’ll also add salt and pepper to the hash if I feel that it needs it.

Directions

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.

Two photos: left corned beef ingredients in the pan, right mixed and smashed together.

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.

Female hand flipping Sweet Potato Corned Beef Hash in a frying pan on a glasstop cook top.

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.

FAQs

Top view of two white square plates with Sweet Potato Corned Beef Hash on a blue cloth with paper next to it.
How many people does this recipe serve?

This corned beef hash recipe will serve four adults. If they are extra hungry–I would suggest to serve this hash with eggs, toast, maybe even a biscuit, and of course some fresh fruit.

How do you spruce up corned beef hash?

The best way to spruce up corned beef hash is by adding fresh herbs like dill, sauteed leeks, caramelized onions, or in this case sweet potatoes!

Why is my corned beef hash dried out?

If you experienced your corn beef hash being too dry it’s probably because you over cooked it. There is a fine line between two crispy sides and then over fried and drying out the corned beef until it has no moisture and is rock hard with overly crispy pieces.

Tips & Tricks

White square plate filled with Sweet Potato Corned Beef Hash with a fried egg on top.

Here are a few of my favorite tips and tricks I’ve found helpful when making corned beef and sweet potatoes.

  • 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.
  • Corned Beef – If you want more of a canned texture of corned beef you can run your cooked corned beef through a food processor until very tiny in size.

Breakfast Recipes

Top view of a white square plate full of Sweet Potato Corned Beef Hash on a colbalt blue cloth.

Still hungry for breakfast? Here are a few more of my favorite breakfast recipes. Don’t forget the Iced Peppermint Coffee!

  • Buttermilk Waffles w/ Blueberry Syrup and Freshly Whipped Cream
  • Apple Pie Overnight Oats
  • Strawberry Mascarpone Stuffed French Toast
  • Berry Scones with Orange Glaze

Still craving more hash? Here are a few of my other favorite corned beef hash recipes…

  • Homemade Corned Beef Hash
  • Corned Beef Hash and Eggs

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!

If you make this Sweet Potato Corned Beef Hash, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Top view of a white square plate full of Sweet Potato Corned Beef Hash on a colbalt blue cloth.

Sweet Potato Corned Beef Hash

Sweet Potato Corned Beef Hash is a delicious way to use up leftover corned beef brisket with a unique twist. By adding a mix of boiled white potatoes and sweet potatoes it gives this classic breakfast dish a whole new level of flavor.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American, Irish
Diet: Gluten Free
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 148kcal
Author: Katie

Equipment

  • Stove Top

Ingredients

  • 2 medium white potatoes diced
  • 1 large sweet potato diced
  • 1 teaspoon salt
  • 1 tablespoon butter
  • ½ onion diced
  • 2 cups Cooked Corned Beef diced
  • ¼ teaspoon paprika
  • 1 tablespoon Worcestershire sauce
  • salt and pepper to taste
  • 1 teaspoon Fresh Dill minced

Instructions

  • 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.

Notes

  • 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.
  • Corned Beef – If you want more of a canned texture of corned beef you can run your cooked corned beef through a food processor until very tiny in size.

Nutrition

Serving: 0.5c | Calories: 148kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 685mg | Potassium: 606mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8170IU | Vitamin C: 20mg | Calcium: 36mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Chris

    March 25, 2014 at 8:35 am

    I made a huge slab of corned beef and was running out of things to use it in. This was fantastic! Seriously the best hash I have ever had! As long as there is corned beef in my fridge, this will be my breakfast.

    Reply
    • Katie

      June 09, 2014 at 1:47 pm

      Chris–I’m so glad you loved it! πŸ™‚

  2. Emilia

    October 22, 2013 at 9:00 am

    We just came back from holiday and it was one of our breakfast, so today we decided to cook it for brunch but we added poached egg instead fried egg as was served in the restaurant and is so deliciuos, very rich, a lot of energy to hold all day. We will make again for Sunday brunch. Thanks Katie!

    Reply
    • Katie

      October 22, 2013 at 4:15 pm

      Emilia so glad to read you enjoyed it!

  3. Jackie @ Domestic Fits

    March 15, 2013 at 12:27 pm

    The only version of corned beef I had as a kid was the canned kind, so naturally I thought I hated it. Also, the same thing happened with ravioli (damn you Chef Boyardee!) but it turns out I just hate things in cans, but clearly my mother did not! This looks amazing, perfect Day After St. Patricks Day hangover breakfast πŸ™‚

    Reply
    • Katie

      March 15, 2013 at 10:46 pm

      Jackie, I think our mother’s might secretly be sisters πŸ˜‰ I had no idea that vegetables didn’t come in cans until I was in my teens! So sad… sigh.

  4. addie | culicurious

    March 14, 2013 at 11:15 am

    I wish I had this for breakfast!! πŸ™‚ Or lunch. I’m not picky!

    Also, glad you took a dive into whole eggs. They’re diving πŸ™‚

    Reply
  5. Liz @ The Lemon Bowl

    March 14, 2013 at 8:15 am

    Sounds so good right now!!!

    Reply

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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