Country Corned Beef Hash
This low country recipe is close to my heart. This is my father’s recipe, and it’s a perfect comfort food dish to break out during the holiday season. It’s so good, and can be served for breakfast, lunch, or dinner!
Ingredients
1–2 tablespoons butter or oil
1 large sweet potato, diced
3 tablespoons minced garlic
1 medium onion, diced
½ pound red potatoes, thinly sliced into rounds, then cut in half
½ pound Yukon Gold potatoes, thinly sliced into rounds, then cut in half
Kosher salt
Black pepper
1 can corned beef, like Hormel (you can also substitute Spam, if desired)
1 pinch lemon pepper
1 medium fried egg (optional)
Hot sauce, for serving
Preparation
1. Heat a large skillet over medium-high heat. Add the butter or oil, then the sweet potato. Cook, stirring, until beginning to brown, about 5 minutes.
2. Add the garlic and onion to the skillet with the sweet potato. Cook, stirring occasionally and scraping any browned bits from the bottom of the skillet. Add more butter, if needed. Add the red and Yukon Gold potatoes to the pan and stir to combine. Cook, stirring, until everything is tender, brown, and very crispy. Season with salt and pepper to taste.
3. Add the corn beef to the pan, breaking it up with a wooden spoon. Continue cooking until everything is combined and cooked through, 5–10 minutes more. Season with the lemon pepper to taste and stir to combine.
4. You can serve this dish on its own, or top it with a fried egg! And don’t forget to add hot sauce.
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