Sweet Potato Corned Beef Hash

5 from 1 vote

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.

Course Breakfast

Cuisine American, Irish

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 322kcal

Author Ashley Petrie, RDN, LDN

Equipment

12-inch cast iron skillet

Ingredients

2 tablespoons unsalted butter
1 tablespoon canola oil
1 medium sweet potato peeled and cut into ¼-inch cubes
1 small yellow onion finely diced
1 medium red bell pepper finely diced
1 cup green cabbage shredded
½ teaspoon kosher salt
¼ cup water
2 cups cooked corned beef finely chopped
2 cloves garlic minced
½ teaspoon black pepper

Instructions

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.
2 tablespoons unsalted butter, 1 tablespoon canola oil, 1 medium sweet potato, 1 small yellow onion, 1 medium red bell pepper, 1 cup green cabbage, ½ teaspoon kosher salt
Reduce heat to medium-low. Add water, stir, then cover and cook for an additional 5-7 minutes or until the vegetables are tender.
¼ cup water
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.
2 cups cooked corned beef, 2 cloves garlic, ½ teaspoon black pepper

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.