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Corned Beef Hash

Prep Time: 35-40 minutes

Serves 4

Corned beef and hash gets healthier when you substitute the potatoes with delicious sweet potatoes. Try this chef-created recipe as a St. Patrick’s Day treat and save on ingredients when you shop our brands.

Ingredients

  • 1 Tbsp. Raley’s extra virgin olive oil
  • 2 cups Raley’s Diced Sweet Potatoes or diced potatoes
  • 1 cup Raley’s fresh diced yellow onion
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/4 cup Raley’s Tri-Pepper Dice
  • 2 cups cooked corned beef, cut into 1/2 inch dice
  • 8 Raley’s large cage free eggs

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add sweet potatoes (or regular potatoes) and yellow onions. Season with salt and pepper.
  2. Reduce heat to medium low. Cover and cook for 15-20 minutes, stirring occasionally until potatoes are fork tender.
  3. Uncover, add bell peppers and corned beef. Cook for an additional 8 minutes until corned beef is heated through. Break apart and shred corned beef as it cooks.
  4. Make 8 divots into the hash. Break one egg into each divot. Cover and cook for 6-8 minutes or until eggs are cooked to desired doneness. Serve hot.

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