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.
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
- 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.
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.
FAQs
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.
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!
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
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
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…
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!
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Sweet Potato Corned Beef Hash
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
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Chris
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.
Katie
Chris–I’m so glad you loved it! 🙂
Emilia
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!
Katie
Emilia so glad to read you enjoyed it!
Jackie @ Domestic Fits
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 🙂
Katie
Jackie, I think our mother’s might secretly be sisters 😉 I had no idea that vegetables didn’t come in cans until I was in my teens! So sad… sigh.
addie | culicurious
I wish I had this for breakfast!! 🙂 Or lunch. I’m not picky!
Also, glad you took a dive into whole eggs. They’re diving 🙂
Liz @ The Lemon Bowl
Sounds so good right now!!!