Breakfast · Recipes

Sweet Potato Corned Beef Hash

corned beef hash sweet potato

Corned beef doesn’t have to only be a St. Patty’s Day thing.  I love corned beef for breakfast any time of year.

I’m a fan of homemade corned beef hashes that feature large chunks of corned beef that you can see (unlike that ‘dog-food’ looking stuff that you get out of a can).  I used leftover corned beef from our previous dinner for this breakfast.  Ah corned beef, one of the easiest dinners you may ever make – I simply put my corned beef into a crock pot with some pickling spices and simmered it until it practically fell apart.  Yum.

Because this is such a heavy dish, I wanted to lighten it up by using sweet potatoes instead of potatoes.  I like the sweet and salty contrast that happened.  I also served these with egg beaters and fresh apple slices.  A winning breakfast any time of year!

corned beef sweet potato hash

Sweet Potato Corned Beef Hash

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yields: 3-4 servings


  • 3 tablespoons olive oil
  • 2 medium sweet potatoes, diced
  • 2 medium green peppers, diced
  • 1 medium onion, diced
  • 1/2-pound corned beef, diced 3/4-inch thick
  • salt and black pepper


  1. Preheat oven to 375 degrees.
  2. Place sweet potatoes on a baking sheet and bake for 25 minutes. Remove and set aside to cool before dicing. Preheat a large skillet to medium heat. Add oil, sweet potatoes and salt and pepper. Cook the potatoes for about 10 minutes, until they are slightly golden and crispy. Then add peppers, onions, corned beef, and salt/pepper, toss and heat through. Serve hot.

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