St. Patrick’s Day is upon us once more, and so are the sales on corned beef. This easy recipe, inspired by The Kitchn, is the perfect way to use up your leftover corned beef: sweet potatoes are roasted the night before, tossed with cubes of corned beef, garlic, rosemary, and green onions, baked, and finally topped with a fried egg or two. The corned beef becomes crispy in the oven, the eggs add an additional “sauce,” and the rosemary provides a nice counterpoint to the sweet potatoes. It’s filling, savory, and completely addictive — not to mention inexpensive.
I used two pounds of sweet potatoes to about a pound of corned beef, but feel free to change up the ratio however you choose – you can’t go wrong. Instead of green onions, you could use yellow, red, or white onions, shallots, or leeks. You could bake the eggs right on top of the hash, although I chose to fry my eggs separately because I knew there would be leftovers to reheat. (Hopefully, you’re better than me at sliding the egg out of the pan and keeping the yolk on top!) Poached eggs would also work well here.
SWEET POTATO & CORNED BEEF HASH
Adapted from The Kitchn; serves 4
- 2 tbsp olive oil
- 2 lbs sweet potatoes, peeled and cut into 1-inch chunks
- 1 lb corned beef, already cooked, diced into 1/2 inch chunks
- 3/4 c chopped green onions (more to taste)
- 3 cloves garlic, minced
- 1/4 c chopped fresh rosemary leaves
- 4 large eggs
- Salt & pepper to taste
- Preheat oven to 450 F. Toss the peeled, diced sweet potatoes with 1 tbsp olive oil and spread out on a non-stick baking sheet. Roast the sweet potatoes for 15 minutes, flip, and roast for 15 more. If the potatoes aren’t soft with some slightly charred areas, roast for up to 15 minutes more (turning as needed). The smaller your potato chunks are, the faster they will cook. Set aside and let cool. This can be done the night before and refrigerated.
- If you are using regular onions, leeks, or shallots, saute them now, let cool, and toss with the sweet potatoes — again, they can be refrigerated overnight.
- Reduce oven heat to 425.
- In a large bowl, toss the roasted sweet potatoes with green onions, garlic, rosemary, black pepper to taste, and 1 tbsp olive oil.
- Spread the sweet potato mixture in a baking dish or large cast iron skillet, and bake for 15-20 minutes, checking periodically to ensure that the hash doesn’t burn. (If baking eggs in the oven, refer to the original recipe for tips.)
- After the sweet potatoes and corned beef have been removed from the oven, divide into individual portions, if desired, and begin frying your eggs.
- Top the hash with the fried eggs, add salt & pepper to taste, and serve!