Corned Beef and Sweet Potato Hash

As soon as corned beef went on sale at our local grocery story, my hubby and I jumped on it and purchased one right away. We love slow cooking corned beef for St. Paddy’s day, but wanted to start even earlier this year to be able to make delicious meals out of the leftovers for the week. Our favorite method is going low and slow in the crockpot for 10 long hours, along with potatoes, carrots and cabbage, and drenching it in Bud Light instead of water, for a buttery rich flavor. So insane! We’ve tried it with Guinness as well, but love the flavors the Bud Light develops even more.

As far as leftover recipes, our favorites are grilled Reuben sandwiches and Corned Beef Hash. There’s not really much I can do to make a Reuben very healthy, so I opted for a healthy take on Corned Beef Hash by using wholesome sweet potatoes. It was absolutely delicious, and that touch of sweetness from the potatoes really complimented the corned beef. Top it off with a fried egg, and it’s the perfect breakfast!


Health tips: Low fat, heart healthy, anti-inflammatory

Ingredients (2-4 servings)

  • 2 tablespoons extra-virgin olive oil
  • 6-8 oz. of leftover corned beef, chopped
  • 1 medium orange yam or sweet potato, peeled and chopped
  • Half medium yellow onion, chopped
  • 1 bell pepper, seeded and chopped
  • Optional: 1/2-1 jalapeño pepper, seeded and chopped
  • Salt (optional) and pepper
  • 2 eggs
  • 1/2 teaspoon fresh thyme leaves


  1. Finely chop sweet potatoes, onion, pepper and corned beef into bite-sized consistent pieces (1/4″-1/2″).
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and pepper, and sauté until onions are translucent.
  3. Add the potatoes and corned beef and sauté for about 10 minutes until potatoes are cooked through. Cover loosely with foil to steam while sautéing, but stir often. Season to taste with a bit of salt and pepper.
  4. Add the remaining 1 tablespoon olive oil, turn up the heat, and fry everything until it becomes slightly crisp and browned on the edges. Spread hash mixture out into a single layer to help crisp up evenly. Adjust seasonings as needed.
  5. In the meantime, pepper and fry 2 eggs to your liking.
  6. Serve the hot corned beef hash immediately and top with a fried egg for a complete meal. Garnish with fresh thyme leaves. Enjoy!

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