Happy Saint Patrick’s Day, Garlic Gold® Fans! If you’re making a big batch of corned beef for tonight’s dinner, be sure to set aside a few slices for tomorrow’s easy, sheet pan breakfast: Corned Beef Sweet Potato Hash.
Not only is this recipe absolutely delicious, it’s way, way easier to make than your typical hash! After par-boiling the potatoes (both sweet and Yukon Gold varieties), you’ll simply spread them out on a sheet pan, along with the leftover diced corned beef. Tossed in Garlic Gold® Oil and roasted ’til golden brown, the hash requires just one stir during cooking. That sure beats fussing over a skillet on the stovetop!
Enjoy your hash with an egg on top, fried in Garlic Gold® Oil of course. We love how the subtle, roasted garlic flavor gets into every corner of this recipe, making it an unforgettable breakfast you’ll want to make again and again.
-Coco Morante, Recipe Editor for Garlic Gold®
- 1 pound Yukon Gold potatoes, peeled and diced
- 1 pound yams or sweet potatoes, peeled and diced
- 2 medium yellow onions, diced
- 1 pound cooked corned beef, diced into 1/2-inch cubes (yields 2 cups)
- 1/4 cup Garlic Gold® Oil
- In a large (5 or 6-quart) pot, bring two quarts of water to a rolling boil, seasoning the water with two teaspoons of salt if desired.
- Add the diced potatoes and sweet potatoes to the pot. When the water returns to a boil, turn the heat down to medium-low and gently boil the potatoes until tender, about ten minutes. Drain in a colander.
- Preheat the oven to 425ºF.
- Spread out the par-boiled potatoes, diced onions, and corned beef on a rimmed baking sheet. Drizzle the Garlic Gold® Oil over all of the ingredients, then use a spatula to stir them around so everything is evenly coated with the oil.
- Bake the hash for 40 minutes, stirring once halfway through cooking. Serve hot, with a fried egg on top of each serving.