Corned Beef Sweet Potato Hash
This is a delicious way to use your leftover Corned Beef and Cabbage for breakfast. I even add chopped cabbage to this and it makes the dish even more tasty and filling.
Corned Beef Hash
Print recipe
| Serves | 4-6 |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Total time | 20 minutes |
| Dietary | Diabetic, Gluten Free |
| Meal type | Breakfast |
Ingredients
- 3 cups corned beef (chopped, pre-cooked)
- 1 1/2 cup parsnips (small cubes, pre-cooked)
- 1 1/2 cup sweet potato (small cubes, pre-cooked)
- 1 Medium onion (finely chopped)
- 1 tablespoon coconut oil
- 2 tablespoons butter
- parsley (finely chopped)
- pepper
Directions
| Step 1 | In a large pan (preferably a cast iron skillet) on medium heat, melt butter and coconut oil. |
| Step 2 | Add onions and cook until translucent. |
| Step 3 | Add corned beef, parsnips and sweet potato to pan and turn heat up to high or medium-heat. |
| Step 4 | Spread the mixture our evenly over the pan and use a metal spatula to gently press down the ingredients. This will create the golden brown crust we love! |
| Step 5 | When nicely browned, flip the mixture over and brown the other side. Try to avoid stirring or mixing because it will prevent out crust from forming. |
| Step 6 | Serve with a few cracks of fresh black pepper and garnish with your chopped parsley. |