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Price Rite of Bethlehem
1001 8th Avenue
Bethlehem, PA 18018
6108822356
Mon-Sat 8am-9pm Sun 8am-8pm
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Build a Shopping Listat Price Rite of Bethlehem

Price Rite of Bethlehem

You've selected Build a Shopping List
Price Rite of Bethlehem
1001 8th Avenue
Bethlehem, PA 18018
6108822356
Mon-Sat 8am-9pm Sun 8am-8pm
St.patty_scornedbeef-sweetpotatohash
St.patty_scornedbeef-sweetpotatohash
St. Paddy’s Corned Beef-Sweet Potato Hash
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Recipe - Price Rite of Bethlehem
St.patty_scornedbeef-sweetpotatohash
St. Paddy’s Corned Beef-Sweet Potato Hash
0
Servings1
Cook Time25 Minutes
Ingredients
1 1/2 tbs olive oil
1 large sweet potato, peeled and diced
½ medium yellow onion, finely chopped
1 1/2 cups thick-sliced deli corned beef
2 tsp chopped parsley
4 large eggs
Hot sauce for serving (optional)
Good Cook Pan- Oblong
Directions
  1. Hash: Line rimmed baking pan or 13 x 9-inch baking dish with foil; spray with cooking spray. In large nonstick skillet, heat oil over medium heat. Add potato and cover; cook and stir 8 minutes. Add onion; cook and stir 3 minutes. Add corned beef; cook and stir 3 minutes or until corned beef and potato are golden brown. Stir in ¼ teaspoon pepper. Makes about 5 cups.
  2. Transfer hash to prepared pan; spread into 12 x 9-inch rectangle and cool slightly. Tightly wrap pan with plastic wrap, then foil; freeze up to 2 months.
  3. For Serving: Preheat oven to 425°. Remove plastic wrap and foil from pan; bake hash 20 minutes. Remove pan from oven; with back of large spoon, make 4 wells in hash. Crack 1 egg into each well; bake 5 minutes or until egg whites are cooked through and yolks are slightly soft.
  4. Serve hash sprinkled with parsley and hot sauce, if desired.
0 minutes
Prep Time
25 minutes
Cook Time
1
Servings
svg/info/recipe-calories Created with Sketch.
null
Calories

Shop Ingredients

Makes 1 servings
1 1/2 tbs olive oil
an image
Filippo Berio Olive Oil, 25.3 Fluid ounce
$6.49
$0.26/fl oz
1 large sweet potato, peeled and diced
an image
Sweet Potato, 1 ct, 0.5 Pound
$0.89 avg/ea
$1.78/lb
½ medium yellow onion, finely chopped
an image
Yellow Onion, 1 ct, 20 Ounce
$0.89 avg/ea
$0.04/oz
1 1/2 cups thick-sliced deli corned beef
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Armour Corned Beef Hash, 397 Gram
$1.79
$0.00/g
2 tsp chopped parsley
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Litehouse Parsley, 0.3 Ounce
$3.99
$13.30/oz
4 large eggs
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Eggland's Best Large White Eggs, 18 Each
$3.79
$0.21 each
Hot sauce for serving (optional)
an image
Badia Sriracha Sauce, 17 Fluid ounce
$2.99
$0.18/fl oz
Good Cook Pan- Oblong
Not Available

Directions

  1. Hash: Line rimmed baking pan or 13 x 9-inch baking dish with foil; spray with cooking spray. In large nonstick skillet, heat oil over medium heat. Add potato and cover; cook and stir 8 minutes. Add onion; cook and stir 3 minutes. Add corned beef; cook and stir 3 minutes or until corned beef and potato are golden brown. Stir in ¼ teaspoon pepper. Makes about 5 cups.
  2. Transfer hash to prepared pan; spread into 12 x 9-inch rectangle and cool slightly. Tightly wrap pan with plastic wrap, then foil; freeze up to 2 months.
  3. For Serving: Preheat oven to 425°. Remove plastic wrap and foil from pan; bake hash 20 minutes. Remove pan from oven; with back of large spoon, make 4 wells in hash. Crack 1 egg into each well; bake 5 minutes or until egg whites are cooked through and yolks are slightly soft.
  4. Serve hash sprinkled with parsley and hot sauce, if desired.