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