Last weekend, the Filthy Fowl was playing with the CityBaby when I got the urge to cook us a good breakfast. It’s tiring chasing our little girl around all day, and we had a good friend’s wedding that night so I knew it would be a long day. We happened to have corned beef left over from our Rosh Hashana celebration, and since it’s an ingredient I rarely have, I thought of corned beef hash. I looked online for some recipes but really just got an idea of the method. You can add any kind of spices and veggies that you want, which is the beauty of something like this. I kept mine simple with corned beef, sweet potatoes and onions, but diced peppers would be great in here, too. We had scrambled eggs with it, but I think a fried egg with a runny yolk would really be best.
Corned Beef & Sweet Potato Hash
From the CityGirl kitchen
Yield: 2 servings
1/2 lb corned beef, shredded or cut into cubes
1 large sweet potato, cut into 1 inch pieces
1/2 large onion, diced
1 tsp thyme
salt & pepper
olive oil or butter
Heat the olive oil or butter in a cast iron skillet over medium-high heat.
Add the onions and cook until translucent.
Add corned beef, sweet potatoes, and thyme. Stir to combine.
Press everything down with a spatula, and leave it to brown. Once browned, flip sections and press down again. You’re trying to get everything nice and brown and crispy.
Remove from heat and stir. Add salt and pepper to taste.