Sweet potato and corned beef hash will be you and your family’s new favorite breakfast. Succulent corned beef, sweet potato, and green onions all topped with farm fresh eggs.

I am sneaking this extra recipe in this week just in case you had to make the low carb Irish style potato soup recipe from the last post and have some left over corned beef.

This is the only hash recipe I have tasted and LOVED. I wished I would’ve made A LOT more!

Sweet potatoes

White potato versus sweet potato, which is better for you? Sweet potatoes are richer in vitamins and nutrients but also carry more sugar and less potassium. See what the experts have to say here.

You can now find cooked corned beef at your local grocery stores, so it is not necessary to prepare an entire corned beef for this recipe. It is also much quicker and easier to use canned sweet potatoes if you want to cut down on the cooking time.

What you will need:

3 cups sweet potato
6 green onions, separated
4 garlic clove
8 ounces corned beef
2 T butter
2 T olive oil
6 eggs

Nutritional Information for Sweet Potato and Corned Beef Hash

This is not a low cal nor a low carb recipe, it is however gluten free. This recipe serves about three and each serving size approximately contains 617 calories, 41.8 grams of fat, 30.9 net carbs and 26.8 grams of protein. These numbers reflect the inclusion of eggs.

How to make Sweet Potato and Corned Beef Hash

Cook the corned beef per package directions (preferably the night before) or purchase an already cooked one from the local store to save on time. Once cooked and cooled, chop to medium dice.

Place sweet potatoes in oven or microwave and cook until knife tender. As soon as the potatoes are cooled peel or grate on the large edge of the grater and set aside.

If using canned sweet potatoes, make sure they are well drained and free of excess moisture.

Thinly slice the green onions, separating the bulb from the stem. Mince the garlic and set aside.

In a medium skillet, over medium heat, add the butter and oil. Once the butter has melted, add the white part of the onion and the garlic to the skillet. Cook until softened, then add the potato. Lightly salt the potato and add the corned beef.

Cook until crisp on each side, then crack six eggs over the top and cover.

Reduce heat to low and cook for eight more minutes.