Main Dishes

Corned Beef Hash

1

Put leftover corned beef to use as breakfast, brunch, lunch or dinner.

4
5 slices of bacon, cut into bite sized pieces
2 medium sweet potato, diced
1 small onion, diced
1 lb cooked corned beef, chopped
1 teaspoon dried parsley
salt and pepper, to taste
fried egg (optional)
Cook bacon in large saucepan over medium-high heat until bacon is just shy of crispy, or desired doneness. While bacon is cooking, put diced sweet potato in microwave safe bowl, cover, and heat on high for two minutes. Stir sweet potato, and then heat in microwave for two more minutes. Heat for additional time in microwave for a minute at a time, stirring each minute, or until sweet potato is just tender. Reserve 2 tablespoons of bacon grease in pan. Set bacon aside on a plate lined with a paper towel. Add onion and cook until onion is translucent, about 3 minutes. Add sweet potato to the pan, and cook 2 - 3 minutes. Add dried parsley and cook 30 seconds. Add corned beef and continue to cook until vegetables are beginning to brown and sweet potato has warmed up, about 4 minutes more. Season with salt and pepper to taste. Add bacon to pan and stir to combine. Serve, placing an over-easy egg on top of each serving, if desired.
Nutritions

Calories
1108

Sodium
1082mg
45% DV

Fat
98g
152% DV

Protein
16g
32% DV

Carbs
18g
6% DV

Fiber
4g
18% DV