A single batch of this hash, stashed in the fridge, means delicious breakfasts are ready all week long. Simply reheat a portion of sweet potato corned beef hash in a skillet until it’s hot and crispy again. It’s the kind of kitchen magic I live for, turning a little weekend prep into weekday wins. This recipe is my answer to those rushed mornings when you want something hearty and homemade, but the clock is ticking. It’s a cozy, flavor-packed hug on a plate, born from the classic comfort of corned beef hash but given a sweeter, earthier twist.
I love how this dish feels both special and utterly practical. It’s a fantastic way to use up leftover corned beef from a big Sunday dinner, transforming it into something entirely new and exciting. The sweet potatoes caramelize beautifully, offering a subtle sweetness that balances the savory, salty corned beef perfectly. It’s a one-skillet wonder that promises minimal cleanup and maximum satisfaction. Regular kitchen, regular time, great results. This sweet potato corned beef hash is comfort food, made easy, and it’s about to become your new secret weapon for stress-free mornings.
Table of Contents
Sweet Potato Corned Beef Hash
A hearty and savory one-skillet breakfast hash featuring crispy sweet potatoes and salty corned beef. Perfect for a make-ahead meal that reheats beautifully for quick, satisfying mornings. Easily customizable with your favorite vegetables and spices.
Ingredients
- 1 ½ pounds sweet potatoes, peeled and diced into ½-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, chopped into small pieces (about 2 ½ cups)
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 4 large eggs (optional, for serving)
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Prep the sweet potatoes by peeling and dicing them into even ½-inch cubes.
- For crispier potatoes, par-cook them by microwaving for 3-4 minutes until just tender, or boil for 5-6 minutes. Drain well and pat dry.
- Heat oil in a large cast iron or heavy-bottomed skillet over medium heat.
- Add the diced onion and bell pepper. Cook for 5-7 minutes, stirring occasionally, until softened.
- Add the minced garlic, smoked paprika, and thyme. Stir constantly for about 30 seconds until fragrant.
- Add the sweet potato cubes to the skillet. Spread in an even layer and let cook undisturbed for 4-5 minutes to brown. Stir, then let sit again for a few more minutes. Season with salt and pepper.
- Add the chopped corned beef to the skillet. Gently fold everything together. Cook for 5-7 minutes, stirring occasionally, until the corned beef is hot and potatoes are tender and crispy.
- To serve with eggs, create four wells in the hash. Crack an egg into each well. Cover the skillet and cook for 3-5 minutes, or until eggs are set to your liking. Garnish with fresh herbs.
Notes
For best results, use a large skillet and avoid crowding to ensure proper browning. Let the hash sit undisturbed for periods to develop a crispy crust. This hash stores well in the fridge for up to 4 days and reheats beautifully in a skillet.
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 8
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 18
- Cholesterol: 180
Ingredients List for Sweet Potato Corned Beef Hash
Sweet potato corned beef hash starts with a simple, hearty lineup of ingredients that work together to create something greater than the sum of its parts. Here’s what you’ll need:
- 1 ½ pounds sweet potatoes, peeled and diced into ½-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, chopped into small pieces (about 2 ½ cups)
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 4 large eggs (optional, for serving)
- Fresh parsley or chives, chopped (for garnish)
Smart Swaps & Notes:
- Corned Beef: Use leftover homemade corned beef or store-bought cooked corned beef from the deli counter. For a different take on corned beef recipes, you could even use shredded meat from my Slow Cooker Corned Beef Cabbage.
- Potatoes: A mix of sweet and Yukon gold potatoes is lovely for more traditional hash texture.
- Vegetables: Feel free to add diced zucchini, mushrooms, or swap the red pepper for green.
- Spices: A pinch of cayenne pepper adds a nice kick. Fresh rosemary is a great substitute for thyme.
Timing for Sweet Potato Corned Beef Hash
This hash comes together quickly, especially if your corned beef is already cooked. It’s a perfect weekend brunch project or a make-ahead marvel for busy weeks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
That’s about 30% faster than roasting a whole tray of potatoes, and you get a complete, protein-packed meal in one pan.
Step-by-Step Instructions for Sweet Potato Corned Beef Hash
Follow these simple steps for a perfectly crispy, flavorful hash every time.
- Prep the Sweet Potatoes. Peel and dice your sweet potatoes into even, ½-inch cubes. This ensures they cook through at the same rate and get nicely browned.
- Par-Cook the Potatoes (Optional but Recommended). For the crispiest results and fastest cook time, microwave the diced sweet potatoes for 3-4 minutes until just tender. Alternatively, you can boil them for 5-6 minutes. Drain well and pat dry. This step prevents steaming in the pan.
- Sauté the Aromatics. Heat the oil in a large cast iron or heavy-bottomed skillet over medium heat. Add the diced onion and bell pepper. Cook, stirring occasionally, for 5-7 minutes until softened and starting to caramelize.
- Create the Flavor Base. Add the minced garlic, smoked paprika, and thyme to the skillet. Stir constantly for about 30 seconds until fragrant. This wakes up the spices and builds a delicious foundation for your hash.
- Brown the Sweet Potatoes. Add the par-cooked (or raw) sweet potato cubes to the skillet. Spread them out in an even layer and let them cook undisturbed for 4-5 minutes to develop a golden-brown crust. Stir, then let them sit again for another few minutes. Season with a pinch of salt and pepper.
- Bring It All Together. Add the chopped corned beef to the skillet. Gently fold everything together, being careful not to mash the potatoes. Let the hash cook for another 5-7 minutes, stirring occasionally, until the corned beef is heated through and the potatoes are tender and crispy in spots.
- Serve Immediately. Create four small wells in the hash with the back of a spoon. Crack an egg into each well. Cover the skillet and cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your liking. Garnish with fresh herbs and serve right from the pan.
Nutritional Information for Sweet Potato Corned Beef Hash
This dish is a balanced and satisfying meal. A serving (about ¼ of the hash, without egg) provides approximately:
- Calories: ~320
- Protein: 18g
- Carbohydrates: 28g
- Fat: 15g
- Fiber: 4g
Sweet potatoes are a fantastic source of beta-carotene (which converts to Vitamin A), fiber, and Vitamin C. The corned beef provides a hearty dose of protein and iron. Using a leaner cut of corned beef or adjusting the amount can tailor the fat content to your preference.
Equipment Needed for Sweet Potato Corned Beef Hash
You don’t need any fancy gadgets for this recipe. A regular kitchen setup is perfect.
- A Large Skillet: A 12-inch cast iron skillet is my absolute favorite for achieving an unbeatable, crispy crust on this sweet potato corned beef hash. A large non-stick or stainless steel skillet will also work.
- A Sharp Chef’s Knife: For dicing vegetables and chopping corned beef.
- A Sturdy Cutting Board.
- A Spatula or Wooden Spoon: For stirring and flipping.
Why You’ll Love This Sweet Potato Corned Beef Hash
This recipe earns a permanent spot in your rotation for so many reasons.
- The Ultimate Make-Ahead Breakfast: Cook a batch on Sunday, and enjoy hot, delicious breakfasts all week with just minutes of reheating.
- One-Pan Wonder: Minimal dishes mean maximum enjoyment and a quick cleanup.
- Flavor That Feels Like Home: The combination of savory, salty corned beef with sweet, caramelized potatoes is pure comfort food magic.
- Incredibly Versatile: Serve it for brunch with friends, a hearty family dinner, or even as a unique side dish. It’s easily adaptable to what you have on hand.
- A Clever Use for Leftovers: It’s the perfect destination for leftover corned beef from a holiday meal, like my Oven Roasted Corned Beef Cabbage.
Healthier Alternatives for Sweet Potato Corned Beef Hash
You can easily tweak this hash to fit different dietary needs without sacrificing an ounce of flavor.
- Lower Sodium: Rinse the chopped corned beef under cool water to remove some of the surface salt. Use a low-sodium broth if par-boiling potatoes, and be mindful of added salt.
- Lighter Option: Use a leaner cut of corned beef or reduce the amount by half and add an extra can of drained black beans for plant-based protein and fiber.
- Vegetarian/Vegan Twist: Omit the corned beef and eggs. Use a can of drained and rinsed black beans or crumbled tempeh sautéed with a splash of soy sauce and smoked paprika to mimic the savory, umami depth.
- Extra Veggies: Boost the nutrition by stirring in a couple of handfuls of fresh spinach or kale during the last 2 minutes of cooking, or add diced mushrooms with the onions.
Serving Suggestions for Sweet Potato Corned Beef Hash
This hash is a complete meal on its own, but a few simple additions can make it shine even brighter.
- The Classic: Top each serving with a perfectly fried or poached egg. The runny yolk creates a luxurious sauce for the hash.
- Bright & Fresh: A dollop of creamy avocado slices, a sprinkle of green onion, and a dash of hot sauce cut through the richness beautifully.
- Brunch Spread: Serve alongside buttery toast, fresh fruit salad, or simple roasted tomatoes.
- Dinner Time: Pair it with a simple green salad dressed with a tangy vinaigrette to balance the hearty flavors. It also makes a fantastic side to simple roasted chicken or pork chops.
- Get Creative: Use it as a filling for breakfast burritos or top it with a spoonful of cool sour cream or Greek yogurt.
Common Mistakes to Avoid with Sweet Potato Corned Beef Hash
A few simple tips will guarantee hash perfection.
- Dicing Potatoes Too Large: Large, uneven pieces won’t cook through at the same time. Aim for a consistent ½-inch dice for even cooking and optimal crispiness.
- Crowding the Pan: If you add too much to the skillet at once, the vegetables will steam instead of sauté and brown. Use a large pan and cook in batches if necessary. That golden crust on your sweet potato corned beef hash is non-negotiable for texture.
- Stirring Too Often: Let the hash sit undisturbed for a few minutes at a time. This is what creates those delicious, crispy, caramelized bits that are the hallmark of a great hash.
- Skipping the Egg Wells: If you’re adding eggs directly to the hash, creating small wells ensures the eggs cook evenly and don’t just scramble into the mixture. Covering the pan is key to setting the egg whites while keeping the yolks runny.
- Using Wet Potatoes: If you par-cook your potatoes, drain them well and pat them very dry with a kitchen towel. Any excess moisture will prevent browning.
Storing Tips for Sweet Potato Corned Beef Hash
This recipe is a meal-prep superstar.
- Refrigerator: Let the hash cool completely, then store it in an airtight container in the fridge for up to 4 days. This makes it perfect for my favorite make-ahead breakfast strategy.
- Freezer: Portion the cooled, cooked hash into freezer-safe bags or containers. It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: For the best texture, reheat in a skillet over medium heat with a tiny drizzle of oil. Stir occasionally until piping hot and crispy again. The microwave will work in a pinch but will soften the crispy edges. You can also reheat it in the oven at 375°F on a sheet pan for about 10-15 minutes.
Conclusion
This sweet potato corned beef hash is more than just a recipe; it’s a strategy for easier, tastier mornings and cozy, satisfying meals any time of day. It embodies everything I love about home cooking: simple ingredients, warm memories, and food that truly feels like home. It’s forgiving, flexible, and always delivers on flavor.
I hope this recipe brings as much joy to your kitchen table as it does to mine. It’s the kind of dish that makes everyone ask for seconds. If you’re looking for other wonderful ways to enjoy corned beef, be sure to check out my Instant Pot Corned Beef Cabbage for a faster version, or my cozy Corned Beef Cabbage Soup for a comforting bowlful. And if you love the hash concept, my Sweet Potato Breakfast Hash offers a veggie-forward twist.
I’d love to hear how your hash turns out! Did you add a special twist? What’s your favorite way to serve it? Let me know in the comments below, and don’t forget to tag @HarmonyMeal on Pinterest so I can see your beautiful creations. Happy cooking.
FAQs about Sweet Potato Corned Beef Hash
Can you substitute regular potatoes for sweet potatoes in hash?
Yes, you can easily substitute regular potatoes for sweet potatoes in hash. Russet, Yukon Gold, or red potatoes work well. Just adjust cooking time as needed, as different potatoes have varying densities.
What goes well with corned beef hash?
Corned beef hash pairs excellently with a fried or poached egg on top. Other great accompaniments include toast, hollandaise sauce, a side of greens, or a dollop of sour cream or Greek yogurt.
How do you keep hash from sticking to the pan?
Use a well-seasoned cast iron skillet or a non-stick pan. Ensure the pan is hot before adding the ingredients and use enough oil or butter to coat the bottom. Avoid overcrowding the pan, which can lower the temperature and cause sticking.
Is corned beef hash healthy?
Whether corned beef hash is healthy depends on the ingredients and portion size. It can be a good source of protein, but corned beef is high in sodium and fat. Using sweet potatoes adds nutrients like Vitamin A and fiber. Consider leaner corned beef and moderate portion sizes for a healthier option.
What’s the best way to reheat corned beef hash?
The best way to reheat corned beef hash is in a skillet over medium heat. Add a little oil or butter to prevent sticking and cook until heated through, stirring occasionally. You can also microwave it, but it may not get as crispy.
Can I add other vegetables to my sweet potato corned beef hash?
Absolutely! Adding other vegetables is a great way to customize your sweet potato corned beef hash. Onions, bell peppers, spinach, kale, and even diced apples can add flavor and nutrients.
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