Spicy Sweet Potato & Corned Beef Hash
This Spicy Sweet Potato & Corned Beef Hash is a wholesome breakfast that combines the rustic flavors of corned beef with the natural sweetness of sweet potatoes. Perfectly seasoned with fresh herbs and a touch of heat from red pepper flakes, this dish is not only delicious but also diabetic-friendly. Sweet potatoes contain complex carbohydrates that digest slowly, helping to maintain steady blood sugar levels. Don't be surprised if this becomes a family favorite! Best served with eggs on the side and paired with whole grain toast, this recipe yields 60 ounces—enough to feed everyone, or to enjoy as leftovers throughout the week.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
corned beef
17 ounces (finely diced (1/4-inch cubes))
carrots
2 medium (peeled and finely diced)
yellow onions
2 medium (peeled and finely diced)
red bell peppers
2 small (cored, seeded, peeled, and finely diced)
sweet potato
1 medium (washed and finely diced (skin-on))
Brussels sprouts
20 (finely diced)
fresh thyme leaves
5 sprigs (minced)
fresh sage leaves
5 (minced)
crushed red pepper flakes
1 teaspoon (for added heat)
garlic powder
2 teaspoons (for flavor)
grapeseed oil
8 tablespoons (for cooking)
salt
to taste (to season)
pepper
to taste (to season)
Instructions
1
Begin by dicing the corned beef, carrots, onions, bell peppers, and sweet potatoes into roughly 1/4-inch cubes to ensure even cooking. Place the corned beef in one bowl, the sweet potatoes in another, and combine the carrots, onions, and bell peppers in a separate bowl. Dice the Brussels sprouts into similar sizes, though it isn't as critical since they soften during cooking.
2
Heat a large skillet over high heat and add 1/4 of the grapeseed oil. Once the oil is hot, add the sweet potatoes, stirring frequently to avoid sticking. Season with salt, pepper, and 1/3 of the garlic powder. If necessary, lower the heat to medium to prevent burning. Sauté until the sweet potatoes are golden brown and tender, approximately 5-8 minutes.
3
Transfer the cooked sweet potatoes to a bowl and set aside.
4
In the same skillet, add another 1/4 of the grapeseed oil over high heat. When hot, add the combined peppers, carrots, and onions. Season with salt, pepper, and the next 1/3 of the garlic powder. Cook until the onions are translucent and slightly caramelized, about 5-8 minutes. Remove these sautéed vegetables and add to the bowl with sweet potatoes.
5
Returning to the skillet, add the last 1/4 of grapeseed oil and increase to high heat. Add the diced Brussels sprouts, seasoning with salt, pepper, and the final 1/3 of garlic powder. Sauté until the stems soften and begin to brown while keeping the leaves vibrant and slightly crunchy, approximately 5-8 minutes.
6
Next, stir in the corned beef, cooking until warmed through for about 3 minutes.
7
Finally, fold in the previously cooked sweet potatoes, carrots, onions, and peppers. Stir in the minced thyme, sage, and crushed red pepper flakes. Add any remaining grapeseed oil and mix well to ensure even distribution of all ingredients.
8
Cook the entire mixture together until it develops a few brown patches, which adds to the flavor. Remove from heat and transfer to a serving bowl. Enjoy this hearty hash warm, perhaps alongside sunny-side-up eggs and whole grain toast.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Sweet Potato & Corned Beef Hash?
It is a wholesome breakfast dish that combines the rustic flavors of corned beef with the natural sweetness of sweet potatoes, seasoned with fresh herbs and red pepper flakes.
Is this recipe suitable for individuals with diabetes?
Yes, it is diabetic-friendly because sweet potatoes contain complex carbohydrates that digest slowly, helping to maintain steady blood sugar levels.
How much hash does this recipe yield?
This recipe yields 60 ounces of hash.
How should I dice the ingredients for even cooking?
You should dice the corned beef, carrots, onions, bell peppers, and sweet potatoes into roughly 1/4-inch cubes.
Do I need to peel the sweet potatoes?
No, the recipe suggests keeping the skin on; simply wash and finely dice the sweet potato.
What type of oil is used for cooking this hash?
The recipe uses 8 tablespoons of grapeseed oil.
How do I prevent the sweet potatoes from burning?
If the sweet potatoes begin to burn while sautéing over high heat, you should lower the heat to medium.
How long should I sauté the sweet potatoes?
Sauté the sweet potatoes for approximately 5-8 minutes until they are golden brown and tender.
When are the onions and peppers considered done?
They are done when the onions are translucent and slightly caramelized, which usually takes about 5-8 minutes.
How should the Brussels sprouts be prepared?
Brussels sprouts should be finely diced. Their size is less critical than other vegetables as they soften during cooking.
What is the desired texture for the Brussels sprouts?
The stems should be soft and beginning to brown, while the leaves remain vibrant and slightly crunchy.
How much corned beef is required for this recipe?
The recipe calls for 17 ounces of finely diced corned beef.
When do I add the corned beef to the skillet?
Add the corned beef to the skillet after the Brussels sprouts have sautéed and cook until warmed through, about 3 minutes.
Which fresh herbs are used in this hash?
The recipe uses 5 sprigs of minced fresh thyme and 5 minced fresh sage leaves.
How is the garlic powder used in the recipe?
The 2 teaspoons of garlic powder are divided into thirds and added during different stages of sautéing the vegetables.
What gives the hash its spicy kick?
One teaspoon of crushed red pepper flakes is added for heat.
What is the final step in cooking the hash?
Fold all ingredients together and cook until the mixture develops a few brown patches for extra flavor.
What are the suggested serving sides?
It is best served with eggs (such as sunny-side-up) and whole grain toast.
How many carrots and onions are needed?
The recipe requires 2 medium carrots and 2 medium yellow onions.
Should I peel the red bell peppers?
Yes, the recipe specifies that the red bell peppers should be cored, seeded, peeled, and finely diced.
Can this recipe be used for meal prep?
Yes, since it yields 60 ounces, it is perfect to enjoy as leftovers throughout the week.
What type of heat is used for most of the sautéing?
The recipe primarily uses high heat for sautéing the sweet potatoes, vegetables, and Brussels sprouts.
How many Brussels sprouts are in this recipe?
The recipe uses 20 Brussels sprouts.
How is the salt and pepper applied?
Salt and pepper are added 'to taste' during each stage of sautéing the different vegetable groups.
When do I mix the herbs into the dish?
The minced thyme and sage are folded in during the final stage when all cooked ingredients are combined in the skillet.
How many red bell peppers are required?
The recipe calls for 2 small red bell peppers.
Is it necessary to separate the vegetables before cooking?
Yes, the recipe recommends placing corned beef, sweet potatoes, and the carrot/onion/pepper mix in separate bowls initially for staged cooking.
What is the total number of ingredients?
There are 13 ingredients in this recipe.
How long does it take to cook the peppers, carrots, and onions?
This vegetable combination takes about 5-8 minutes to cook until caramelized.
Does the recipe include any sugar?
No, the recipe relies on the natural sweetness of sweet potatoes and caramelized onions rather than added sugar.