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Corned Beef Sweet Potato Hash
Salty slow cooker brined fatty goodness of beef brisket, creamy sweet potato, a light snap from the red onion with a tender bite to the kale. Topped off with a fried egg of your choice, that egg....oh the egg. Hash doesn’t get any better than this!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Ingredients
- 2 T extra virgin olive oil
- 1 lb sweet potato diced
- 1 med onion diced
- 1 b green kale stems removed & chopped
- 3 cloves garlic minced
- 1 in ginger minced
- 1/2 t red pepper flakes
- 2 t apple cider vinegar
- 1/2 lemon
- 1 1/2 c chopped cooked corned beef
- 2 fried or poached eggs
Instructions
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In a large fry pan add the evoo and sweet potato at medium high heat. Let the taters get browned by leaving them laid out flat single layer if you can. Let them sit for 3 minutes then stir occasionally for another 10.
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Add the onion and sauté together for 5. Add the kale, garlic, ginger, apple cider Vinegar and red pepper flakes. Cover and turn down to medium for 5.
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Make a hole in center of mixture and add the corned beef to reheat, cover and cook another 5-7 stirring gently to keep the beef together in chunks.
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Serve in bowls and top with your favorite cooked egg!