Sweet Potato (Slightly Spicy) Corned Beef Hash

There’s something deeply comforting about the sizzle and savory aroma of a good hash. I remember my grandfather making a version of this, albeit with regular potatoes, every Sunday after he’d slow-cooked a corned beef brisket. The crispy edges, the tender vegetables, the salty, rich meat – it was the taste of family and lazy weekend mornings. He always added a touch of heat, just a pinch of red pepper flakes, to wake up the flavors, and this sweet potato version, with its own subtle spice, brings back those cherished memories with every bite.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 45-50 minutes
• Servings: 10
• Yield: 60 ounces
• Dietary Type: Gluten-Free (naturally)

Ingredients

• 17 ounces corned beef, finely diced (1/4-inch cubes)
• 2 medium carrots, peeled and finely diced
• 2 medium yellow onions, peeled and finely diced
• 2 small red bell peppers, cored, seeded, peeled, and finely diced
• 1 medium sweet potato, washed and finely diced (skin-on)
• 20 Brussels sprouts, finely diced
• 5 sprigs fresh thyme leaves
• 5 fresh sage leaves
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons garlic powder
• 8 tablespoons grapeseed oil
• Salt and pepper to taste

Equipment Needed

• Large skillet
• Mixing bowls

Instructions

1. Begin by preparing your ingredients. Dice the corned beef, carrots, onions, bell peppers, and sweet potato into (roughly) the same size dice – about 1/4″ cubes. Uniformity in size helps ensure even cooking.
2. Combine the diced carrots, onions, and peppers in a medium mixing bowl.
3. Dice the Brussels sprouts to a similar size. Don’t worry too much about precision here; Brussels sprouts tend to break down when diced finely. Place the diced Brussels sprouts in a separate bowl.
4. Place the diced corned beef in another separate bowl, and the diced sweet potatoes in their own bowl as well. Keeping the ingredients separate at this stage will ensure better control over the cooking process.
5. Heat a large skillet over high heat. Add a quarter (2 tablespoons) of the grapeseed oil. Once the oil is hot, add the diced sweet potatoes.
6. Stir frequently to prevent sticking, sauté the potatoes, seasoning with salt and pepper to your liking. Add 1/3rd of the garlic powder to the potatoes.
7. Note: During this time, you may need to lower the heat to medium to prevent the sweet potatoes from sticking and burning. Keep a close eye on them.
8. When the sweet potatoes are brown and nearly soft on the inside (this should take approximately 5-8 minutes), remove them from the skillet and set them aside in a bowl.
9. Return the large skillet to high heat and add another quarter (2 tablespoons) of the grapeseed oil. Once the oil is hot, add the diced peppers, carrots, and onions (from the bowl you prepared earlier).
10. Stir well to combine. Sauté the vegetables, seasoning with salt and pepper to taste along with another 1/3rd of the garlic powder.
11. Cook until the onions become translucent and begin to brown, approximately 5-8 minutes.
12. Remove the sautéed vegetables from the skillet and add them to the same bowl as the already-cooked sweet potatoes.
13. Once again, return the large skillet to high heat and add another quarter (2 tablespoons) of the grapeseed oil. When the oil is hot, add the diced Brussels sprouts, seasoning to taste with salt and pepper. Add the final 1/3rd of the garlic powder and sauté.
14. Cook the Brussels sprouts until the hard, stem pieces start to brown and soften. The leaves should still retain a deep green color, and a sample piece should have a bit of crunch. This should take around 5-8 minutes.
15. Add the diced corned beef to the cooking Brussels sprouts and sauté until the meat is warmed through, about 3 minutes. The corned beef is already cooked, so you’re just aiming to heat it through and slightly crisp the edges.
16. Add in the cooked sweet potatoes, carrots, onions, and peppers to the skillet with the corned beef and Brussels sprouts.
17. Stir everything together to combine. Add the minced fresh thyme, sage leaves, and crushed red pepper flakes. Distribute the herbs and spice evenly throughout the mixture.
18. Drizzle the last quarter (2 tablespoons) of the grapeseed oil over the top and stir through.
19. Continue to cook everything together until you start to see brown patches developing in the hash. This adds depth of flavor and textural contrast.
20. Remove the finished hash from the skillet and transfer it to a serving bowl. Serve immediately.

Expert Tips & Tricks

• For a richer flavor, consider using rendered bacon fat instead of grapeseed oil for sautéing the vegetables. This adds a smoky depth that complements the corned beef beautifully.
• Don’t overcrowd the pan! Work in batches if necessary to ensure proper browning. Overcrowding lowers the temperature and leads to steamed, rather than sautéed, vegetables.
• If you want a crispier hash, press it down firmly in the skillet during the final cooking stage and allow it to brown undisturbed for a few minutes before stirring.
• For an extra layer of flavor, add a splash of Worcestershire sauce or soy sauce during the final minute of cooking.

Serving & Storage Suggestions

This Sweet Potato Corned Beef Hash is fantastic served hot, straight from the skillet. It pairs perfectly with fried or poached eggs and a side of whole-grain toast. A dollop of sour cream or Greek yogurt also adds a lovely tanginess.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but the texture may be slightly softer.

Freezing is not recommended as the vegetables can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	264.1 kcal	N/A
Calories from Fat	183 g	69%
Total Fat	20.3 g	31%
Saturated Fat	4.2 g	20%
Cholesterol	47.2 mg	15%
Sodium	572.5 mg	23%
Total Carbohydrate	10.4 g	3%
Dietary Fiber	2.6 g	10%
Sugars	3.5 g	N/A
Protein	10.6 g	21%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicier Hash: Increase the amount of crushed red pepper flakes or add a finely diced jalapeño pepper to the vegetable mixture for an extra kick.
• Vegetarian Version: Replace the corned beef with plant-based sausage or smoked tofu for a vegetarian-friendly option.
• Different Vegetables: Feel free to experiment with other vegetables, such as parsnips, turnips, or kale. Adjust cooking times accordingly.
• Herb Variations: Substitute the thyme and sage with other fresh herbs, such as rosemary, oregano, or parsley.
• Sweetness Adjustment: If you prefer a less sweet hash, use a smaller sweet potato or substitute part of it with a regular potato.

FAQs (Frequently Asked Questions)

Q: Can I use canned corned beef for this recipe?
A: While fresh or leftover cooked corned beef is preferred for its superior flavor and texture, canned corned beef can be used in a pinch. Be sure to drain it well before dicing.

Q: How do I peel a red bell pepper easily?
A: Roasting the bell pepper over an open flame or under a broiler until the skin is blackened, then placing it in a sealed bag to steam, makes the skin easy to peel off.

Q: Can I make this ahead of time?
A: You can chop the vegetables and corned beef ahead of time and store them separately in the refrigerator. However, it’s best to cook the hash fresh for optimal flavor and texture.

Q: What if my Brussels sprouts are very large?
A: If your Brussels sprouts are on the larger side, you may want to quarter them instead of just dicing them to ensure they cook through evenly.

Q: How can I prevent the hash from sticking to the skillet?
A: Make sure your skillet is hot before adding the oil and don’t overcrowd the pan. Stir frequently to prevent sticking and burning. Using a non-stick skillet can also help.

Final Thoughts

This Sweet Potato Corned Beef Hash is a versatile and flavorful dish that’s perfect for breakfast, brunch, or even a light dinner. The subtle sweetness of the sweet potatoes, combined with the savory corned beef and a touch of spice, creates a truly satisfying culinary experience. I encourage you to try this recipe and make it your own by experimenting with different vegetables, herbs, and spices. Let me know what you think, and happy cooking!