Sweet Potato Corned Beef Hash With Vegetables

This Sweet Potato Corned Beef Hash is made with leftover corned beef, sweet potato, cabbage, and red bell pepper. It's ready in just 30 minutes and is the perfect breakfast recipe for the morning after St. Patrick's Day.

Looking for a great way to use up leftover corned beef and turn it into a delicious and hearty meal? Well, look no further than this sweet potato corned beef hash recipe!

Packed with colorful and flavorful vegetables such as sweet potatoes, cabbage, onions, and bell peppers, this homemade corned beef hash is full of texture and flavor. It's also incredibly versatile and easy to customize to your liking.

And the best part about this corned beef hash is that it's made entirely in one skillet and ready in just 30 minutes. It's perfect for a quick breakfast, brunch, or dinner.

So, if you're looking for a comforting and satisfying meal that's easy to make and packed with nutrients, give this sweet potato corned beef hash a try!

Some links throughout this post are affiliate links, which means I earn a small commission at no extra cost to you. If you’re willing to use them, it helps fund this site and allows me to continue to provide content. I appreciate your support!

Why You'll Love This Recipe

• Uses Leftover Corned Beef- Have you ever found yourself wondering what to do with the corned beef leftover from St. Patrick's Day? This sweet potato hash recipe is a fantastic way to use it up and reduce food waste.
• Ready in 30 Minutes- Corned beef sweet potato hash is quick and easy to make, coming together in just 30 minutes.
• Packed with Vegetables- This delicious hash makes it easy to get a serving of vegetables in to start your day off right.
• Customizable- Switch up the veggies to use up leftovers in your refrigerator. Or add some fresh herbs or spices to give the dish a new twist. The possibilities are endless!

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

• Cooked Corned Beef- I make this hash whenever I have some leftover corned beef in my refrigerator, which is typically in March around St. Patrick's Day.
• Sweet Potato- Use a medium or large sweet potato. Dice it into small ¼-inch cubes so it cooks quickly in the skillet along with the rest of the vegetables.
• Cabbage- If you have raw or cooked cabbage leftover from St. Patrick's Day, this is a fantastic way to use it up.
• Red Bell Pepper- The flavor of red bell pepper pairs well with sweet potato.
• Onion- Adds delicious flavor to the vegetable medley. Dice small along with the rest of the vegetables.
• Garlic- For flavor.
• Water- Helps the vegetables cook through in the skillet without burning. Swap for chicken stock or Worcestershire sauce if preferred.
• Butter- For sautéing the vegetables. Also adds a wonderful buttery flavor that tastes delicious with eggs.
• Canola Oil- Neutral flavored oil with a higher smoke point than butter.

Step by Step Instructions

Here is how to make sweet potato corned beef hash.

Step 1: Brown the vegetables. Heat the butter and oil in a cast iron skillet or non-stick skillet over medium heat. Add the onion, bell pepper, cabbage, sweet potato, and salt. Stir to coat the vegetables with fat. Cover and cook for 5-7 minutes.

Step 2: Finish cooking the vegetables. Reduce heat to medium-low. Add water, stir, then cover and cook for an additional 5-7 minutes or until the vegetables are tender.

Step 3: Add the corned beef. Add the cooked corned beef, garlic, and black pepper to the frying pan. Stir to combine and cook for 2-3 minutes or until the corned beef is warmed through and beginning to get crispy.

Tips for Success

• Use leftovers. I'm always looking for ways to reduce food waste in my kitchen. This breakfast recipe is perfect for the day after enjoying corned beef and cabbage for dinner.
• Mise en place. This sweet potato corned beef hash comes together quickly once it starts cooking. To make cooking less stressful, I recommend having everything chopped and measured out before you begin.
• Dice the vegetables small. In order for the vegetables to cook quickly and evenly on the stovetop, dicing them up small is important. About ¼-inch cubes are perfect for a 10-15 minute cook time.
• Don't stir too much. The trick to browning the vegetables is to leave them alone, especially for the first 5-7 minutes of cooking. Allowing them to stay in contact with the hot skillet will let them caramelize to golden brown perfection.

Substitutions and Variations

Here are a few ways you can try customizing this sweet potato corned beef hash recipe to fit your diet and taste preferences.

Substitutions

• Cooked Corned Beef- This sweet potato hash recipe works well with leftover prime rib, beef brisket, ham, and sausage as well.
• Sweet Potato- Opt for russet potatoes or a combination of sweet potatoes and russet potatoes if preferred. Or use leftover sweet potatoes from another recipe.
• Cabbage- Both cooked cabbage and raw cabbage work in this recipe. Alternatively, use spinach, kale, or shredded Brussels sprouts in place of the cabbage.
• Red Bell Pepper- Any type of pepper can be used in this corned beef sweet potato hash. Give jalapeño a try for a spicy kick.
• Onion- Use 1-2 teaspoons of onion powder instead of fresh onion. Green onion and shallots also work well here.
• Garlic- Swap fresh garlic for ½ teaspoon of garlic powder.
• Butter- Replace the butter with all oil or margarine if preferred.
• Canola Oil- Any neutral-flavored, high-heat oil, such as light olive oil or avocado oil, can be used in this recipe.
• Water- Use Worcestershire sauce or chicken stock in place of the water for an extra boost of flavor.

Variations

• Gluten-Free- Sweet potato corned beef hash is naturally gluten-free. However, it's important to always double-check the labels of the ingredients you're using.
• Dairy-Free- Replace the butter with oil or plant-based butter for dairy-free corned beef vegetable hash.
• Cheesy- Sprinkle some shredded cheddar cheese or other cheeses on top of the hash to make it even more satisfying and delicious.
• Spicy- Add minced jalapeño, a few shakes of red pepper flakes, or a tablespoon of your favorite hot sauce to make spicy corned beef hash.
• Herbed- Give your skillet corned beef hash another layer of flavor with fresh or dried herbs. Try parsley, cilantro, thyme, and rosemary.
• Add Beans- Black beans, pinto beans, or other types of beans make a healthy and tasty addition to this sweet potato corned beef hash. Plus, they add extra protein and fiber to help fill you up and get your day started right.

What to Serve With Sweet Potato Corned Beef Hash

Sweet potato corned beef hash is a delicious and satisfying breakfast dish that can be served on its own or paired with other dishes for a more well-rounded meal.

Here are some ideas for what to serve with sweet potato corned beef hash:

• Scrambled Eggs on Toast
• Irish Soda Bread
• Skillet Cornbread
• Air Fryer Chicken Sausage
• Homemade Oat Flour Waffles
• French Toast Casserole
• Banana Blueberry Oatmeal Muffins
• Healthy Carrot Zucchini Muffins
• Pumpkin Baked Oats

Storage and Reheating

How to Store

• Refrigerator- Store leftover sweet potato corned beef hash in an airtight container in the refrigerator for 2-3 days.
• Freezer- Leftover corned beef hash with vegetables can be kept in the freezer for longer storage. To freeze, transfer the corned beef hash to a freezer-safe, airtight container or a resealable freezer bag. Then, label and place in the freezer for up to 3 months.

How to Reheat

If your corned beef hash with sweet potatoes is frozen, thaw it overnight in the refrigerator before reheating.

• Stovetop- Heat butter or oil in a skillet over medium heat. Add the hash and cook, stirring occasionally, until fully warmed through.
• Oven- Preheat the oven to 350°F. Place leftover corned beef hash in a baking dish and drizzle a tablespoon or two of water over it. Cover the baking dish tightly with aluminum foil and heat for approximately 10 minutes or until the hash is fully warmed through.
• Microwave- Place leftover hash on a microwave-safe dish. Drizzle a small amount of water over it and cover it with a lid or a damp paper towel. Microwave on HIGH for 1 minute. Stir, then continue heating in 30-second intervals until fully warmed through.
• Air Fryer- Preheat the air fryer to 350°F for 2 minutes. If your air fryer basket has large holes, place a piece of aluminum foil over the bottom before adding the hash. If not, add the hash directly to the basket. Heat for 5-7 minutes, shaking the basket occasionally, until the hash is crispy and fully warmed through.

Make Ahead

Corned beef hash with vegetables can be prepared up to 2 days in advance, then reheated before eating. I recommend reheating hash in a skillet for the freshest flavor.

Frequently Asked Questions

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Breakfast Recipes

📖 Recipe