• 2 lbs corned beef brisket cooked and diced
  • 2 cups cubes sweet potatoes
  • 4 scallions
  • 1/2 cups chicken stock
  • Eggs optional

1363461542.jpgFor those of you with left over corned beef once St. Patty’s day is all over this is how I make my corned beef hash… I love the sweet potatoes and the bright green splash offered by the scallions.


Heat a large skillet over medium high heat.

Sauté the scallions in oil(reserving some for garnish)

Once scallions soften add the sweet potatoes

Pour in stock and cover

Allow to cook over medium low for 10 minutes

Remove lid and return to medium high heat

Cook potatoes for a few more minutes until they begin to crisp

Add in diced corned beef

Serve with scallions as garnish and/or eggs over easy.

Gotta love runny yolks!!!