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Corned Beef Hash Sweet Potatoes

Crispy corned beef hash with sweet potatoes and red peppers in cast iron skillet
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A hearty, one-pan meal perfect for breakfast or a cozy dinner. Sweet potatoes and savory corned beef create a delicious sweet-and-salty balance. It's easy to make and ideal for feeding a crowd or using up leftovers.

Ingredients

Scale
  • 1 pound sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 tablespoon olive oil or avocado oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 12 ounces cooked corned beef, shredded or diced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • Fried or poached eggs, for serving (optional)

Instructions

  1. Heat oil in a large skillet over medium heat. Add diced sweet potatoes. Cook, stirring occasionally, for 10-12 minutes until starting to soften and get golden edges.
  2. Push potatoes to the sides of the pan. Add onion and bell pepper to the center. Cook for 4-5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
  3. Mix everything in the pan together. Add corned beef, smoked paprika, thyme, salt, and pepper. Stir to combine.
  4. Press the mixture down gently with a spatula. Let cook undisturbed for 4-5 minutes to develop a crispy bottom.
  5. Give a final stir, taste and adjust seasoning. Sprinkle with fresh parsley. Serve immediately, optionally topped with a fried or poached egg.

Notes

For crispier hash, do not stir too often after pressing down. Use leftover corned beef or canned corned beef hash. A mix of sweet and Yukon gold potatoes works well. Reheat in a skillet to maintain crisp texture.

Nutrition

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