Freezer-Friendly St. Patty’s Corned Beef-Sweet Potato Hash
Prep: 30 minutes plus cooling and freezing
Bake: 25 minutes • Serves: 4
Hash
1-1/2 tablespoons olive oil
1 large sweet potato, peeled and diced
1/2 medium yellow onion, finely chopped
1-1/2 cups chopped thick-sliced deli corned beef
1/4 teaspoon ground black pepper
For Serving
2 teaspoons chopped fresh parsley
Hot sauce for serving (optional)
Hash
1.Line rimmed baking pan or 13 x 9-inch baking dish with foil; spray with cooking spray. In large nonstick skillet, heat oil over medium heat. Add potato and cover; cook 8 minutes, stirring occasionally. Add onion; cook 3 minutes, stirring occasionally. Add corned beef; cook 3 minutes or until corned beef and potato are golden brown, stirring occasionally. Stir in pepper. Makes about 5 cups.
2.Spread hash into 12 x 9-inch rectangle on prepared pan; cool slightly. Tightly wrap pan with plastic wrap, then foil; freeze up to 2 months.
For Serving
3.Preheat oven to 425°. Remove plastic wrap and foil from pan; bake hash 20 minutes. Remove pan from oven; with back of large spoon, make 4 wells in hash. Crack 1 egg into each well; bake 5 minutes or until egg whites are cooked through and yolks are slightly soft.
4.Serve hash sprinkled with parsley and hot sauce, if desired.
Approximate nutritional values per serving (1 egg, 1-1/4 cups hash):
304 Calories, 20g Fat (6g Saturated), 236mg Cholesterol, 570mg Sodium,
14g Carbohydrates, 2g Fiber, 5g Sugars, 0g Added Sugars, 17g Protein
Dietitian’s Dish Tip(s):
Rinse corned beef, use a low-sodium variety to cut back on salt, and stir in chopped kale or spinach for extra iron and vitamins.
