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!
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.
If you enjoy a hearty breakfast with crispy hash browns but you love the sweetness and nutrition that a sweet potato brings to the plate, this recipe is perfect for you.
I recently fell in love with baked sweet potatoes. A reader had unknowingly planted a nugget into my brain: How many more ways can I use sweet potatoes in my culinary life? Well for starters, hash browns. These are super easy and crisped up better than I expected too. Hooray for sweet potatoes!
3 medium sweet potatoes, peeled and grated coarsely
salt and freshly-ground black pepper, to taste
Heat the oil in a heavy-bottomed skilled and fry onions over medium high heat until beginning to soften, about 2 minutes. Add garlic and sweet potatoes, season to taste with salt and pepper, and cook 10 to 15 minutes until potatoes are cooked through and crispy. Some people stir the potatoes as they cook to keep them loose and separate, while other allow them to form a cake, and flip those halfway through cooking to ensure even browning. Both ways are good.
How was your Memorial Day Weekend? Did you get some BBQ in your belly? Chlorine in your hair? This weekend was, after all, the un-official kick-off to summer.
My weekend was simple. I got a few errands done, spent some time with some good people, ate some fantastic food, and whittled away at the apartment project. Oh and I almost forgot, I re-potted my plants too. My little seedlings are growing up so fast! I’m such an herb nerd.
In other news, I fell in love… with a sweet potato! Up until this point, I hadn’t really tried a sweet potato. Don’t judge me!! As a kid, my family would always serve a big bowl of canned yams and it left a weird impression on me. I never gave the sweet potato or yams the chance they deserve.
Lo-and-behold I bought one this weekend, baked it and I’m a fan! Deemed my new favorite snack. This recipe is so easy and tasty AND healthy! Whoa… my head is spinning. I’d better sit down and eat another sweet potato before I pass out.
Pre-heat the oven to 350° to 375°. Wash the potato lightly to remove dirt without breaking the skin then dry with a paper towel. Pierce the skin a couple of times with a fork to allow steam to escape and prevent possible bursting in oven.
If you wish to eat the skin (as I do), the skin may be coated lightly with some butter or a vegetable oil. DO NOT wrap in foil as you will get a soggy potato (the steam didn't escape) instead of the desired texture.
Place potato(s) on a baking sheet in a single layer and bake for 45-55 minutes (depending on the size of the potato and your taste in doneness). 50 minutes is perfect for eating by itself. 55 minutes for mashing. Flip the potato over halfway through cooking to distribute the butter/oil better.
Test potato for doneness by squeezing gently...if done the potato will be slightly soft.
Serve immediately with butter, cinnamon, chopped pecans, or brown sugar, etc.