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Corned Beef Hash
Prep Time: 35-40 minutes
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.
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
Heat olive oil in a large skillet over medium heat. Add sweet potatoes (or regular potatoes) and yellow onions. Season with salt and pepper.
Reduce heat to medium low. Cover and cook for 15-20 minutes, stirring occasionally until potatoes are fork tender.
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.
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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