Corned Beef Sweet Potato Hash

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Corned Beef Sweet Potato Hash, 4.3 out of 5 based on 7 ratings
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Rating: 4.3/5 (7 votes cast)

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

Serves 4-6
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Diabetic, Gluten Free
Meal type Breakfast


  • 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


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.

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