St. Patty’s Corned Beef-Sweet Potato Hash
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.
- 20 g Fat
- 6 g Saturated Fat
- 236 mg Cholesterol
- 570 mg Sodium
- 14 g Carbohydrates
- 2 g Fiber
- 5 g Sugars
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.
