Recipe Links
Basil Oglio Fra Diavlo Black Pepper and Fennel Shortbread Crackers Bleu Bacon and Italian Burgers Blueberry Almond Crumble Pie Braised Beef Short Ribs Breakfast Sausage Butter Pecan Shortbread Cookies Buttermilk Pancakes California Grilled Artichokes Capressa Fra Diavlo Cherry Garcia Icecream Cherry Sangria Chicken and Polenta Chicken Cacciatore Chicken Vegetable Soup with Broccoli Rabe Chocolate Cake with Chocolate Ganache Frosting Chocolate Sparkle Cookies Christmas Shortbreads Classic Hummus Coconut Cake Coq Au Vin Wine Braised Chicken Cranberry Orange Crumb Cake Cream Corn and Lima Bean Succotash Cream of Crab and Corn Soup Devishly Chewy Brownies Eggplant Parmesan Fetticini Alfredo with Bacon and Peas Fusilli a la Vodka Sauce Ginger Chocolate Spice Cookies Gnocci with Broccoli Rabe and Sausange Gramma Daly's Cole Slaw Grilled Beef Tenderloin with Blue Cheese Butter Grilled Swordfish Hazelnut Biscotti Cookies Heavenly Blondies Homemade Italian Sausage Homemade Sauerkraut Hot Artichoke Dip Italian Meatballs Lasagna Bolonase with Ragu Sauce Little Sister's BBQ Ribs Molten Chocolate Cake Olio fra diavlo pasta salad Pumpkin Gingerbread Cake Quiche (Sans the Lorraine) Red Velvet Cake Seafood Francaise Shaved Brussel Spouts & Polenta Cake Slow Cooker Thai Pork and Coconut Rice South Florida Fish Stew Spagetti ala Olio Aglio and Pepperoncino Spiced Pear and Cranberry Chutney Steak Braciole Sunday Tomato Sauce Sweet Potato Corned Beef Hash Swordfish Oreganade Teriyaki Pork Tenderloin and Spicy Thai Peanut Sauce The White House Maryland Crab Cakes Tomato Bisque with Chichen and Rice Turkey Paprikash Soup Walnut Shortbread Christmas Cookies White Bean Pasta Fagioli

Better ingredients, better technique, better results.

Entries in Sweet Potato Corned Beef Hash (1)


Sweet Potato Corned Beef Hash

This recipe came directly from Lisa Fain's Homesick Texan website.  I just made the change to sweet potatoes because that's what we normally have for potatoes and what was leftover. 


1 large Russet potato, peeled and diced into 1/4" cubes (I substituted sweet potatos)
2 tablespoons vegetable oil or bacon grease, divided
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 or 2 canned chipotle chiles in adobo, finely minced
2 cups (about 3/4 pound) cooked corned beef, finely diced
4 slices Irish bacon, diced
Chopped cilantro, for garnishing
4 large eggs
Warmed flour tortillas, for serving

Place the potatoe in a pot and cover with water. On medium heat, bring the pot to a boil and then boil for 3 minutes. Drain and rinse the potatoes.  I did this the night before so they were cooked, and cold from the refridgerator.

In a large skillet, heat 1 tablespoon of the oil on medium-low heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and chipotle chile and cook for 30 more seconds. Stir in the potatoes and while stirring occasionally, cook until they are tender and just beginning to crisp, about 5-7 minutes.

Add to the skillet the diced corned beef and diced Irish bacon. While occasionally stirring, cook until the corned beef and bacon are warm, fragrant, and well combined with the potatoes, about 3-5 minutes. Taste and add salt and pepper. Garnish with chopped cilantro and remove from the heat.