This Corned Beef Sweet Potato Hash is multi layered with lots of textures and flavors! Salty slow cooker brined fatty goodness of beef brisket, creamy sweet potato, a light snap from the red onion with a tender bite to the kale. Topped off with a fried egg of your choice, that egg….oh the egg. Hash doesn’t get any better than this.
Corned Beef Sweet Potato Hash rivals a greasy double burger on the morning after St. Patrick’s Day from all that (gf!) beer. I played on the pickled briney signature flavors of corned beef and added garlic, ginger, acv, lemon and red pepper flakes to turn the flavor up even more!
I found a corned beef that was gluten free without any added nitrates at Whole Foods Market, this was no easy feat! They decided to partner with Wellshire Farms to bring their exclusive prepackaged gluten, nitrate free corned beef since 1996! The price was great (1.75 lbs for $12) and how cool is it they use beet powder to get the meat that signature red color! I cooked it for 8 hours on low in the crock pot, it reduced a bit due to the fat content. 
If your breakfast or brunching have the egg. For dinner you may or may not want it, your pick. With all the busy flavors those fussy eaters won’t even know there’s a whole bunch of kale in here. The Chadster even liked the sweet potato, he’s usually not a fan of any taters, I’m always scoring more hash browns with breakfast out.
He liked the added subtle sweetness, said it was a perfect bite…..dude approved!
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Corned Beef Sweet Potato Hash
Salty slow cooker brined fatty goodness of beef brisket, creamy sweet potato, a light snap from the red onion with a tender bite to the kale. Topped off with a fried egg of your choice, that egg....oh the egg. Hash doesn’t get any better than this!
Ingredients
- 2 T extra virgin olive oil
- 1 lb sweet potato diced
- 1 med onion diced
- 1 b green kale stems removed & chopped
- 3 cloves garlic minced
- 1 in ginger minced
- 1/2 t red pepper flakes
- 2 t apple cider vinegar
- 1/2 lemon
- 1 1/2 c chopped cooked corned beef
- 2 fried or poached eggs
Instructions
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In a large fry pan add the evoo and sweet potato at medium high heat. Let the taters get browned by leaving them laid out flat single layer if you can. Let them sit for 3 minutes then stir occasionally for another 10.
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Add the onion and sauté together for 5. Add the kale, garlic, ginger, apple cider Vinegar and red pepper flakes. Cover and turn down to medium for 5.
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Make a hole in center of mixture and add the corned beef to reheat, cover and cook another 5-7 stirring gently to keep the beef together in chunks.
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Serve in bowls and top with your favorite cooked egg!
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This delicious hash was inspired by another version of healthy hash by Recipe Runner