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Two plated heaps of sweet potato corned beef has topped with over easy egg and forks on side.

Sweet Potato Corned Beef Hash

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4


  • 2 medium white potatoes diced
  • 1/2 large sweet potato diced
  • 1 tsp salt
  • 1 tbsp butter
  • 1/2 onion diced
  • 1/4 cup corned beef juice *more if needed
  • 1-1/2 cups of diced corned beef
  • 1/4 tsp paprika
  • *Eggs if desired


  • Cut and peel 2 cups of white diced potatoes and 2 cups of sweet potatoes (this will equal to about 2 medium white potatoes and a half of one large sweet potato). Rinse the potatoes well then add to a large pot of water. Add 1 tsp 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 then add 3 tablespoons of corned beef juice; add 1/2 onion diced and diced corned beef. Simmer on low for 5 minutes. Add potato mixture and paprika to the pan. Bump the heat up to high and cook for 5 minutes (keeping the potato mixture on top). Mix the potatoes with the meat and flip over. Smash down with a spatula and cook for an additional 5 minutes. Add the remaining one tablespoon of corned beef juice and more butter if needed. Cook for 5 minutes more (the hash should be crispy but not burnt). Serve with or without a fried egg on top. The option is yours but most importantly, enjoy!
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