Four and a half pounds of corned beef goes a long way and I’ve been trying to come up with some creative — and tasty — ways to use it up the leftovers from my Slow Cooker Corned Beef. Corned beef hash is one of those ways — tasty and (somewhat) healthy.
Dice one sweet potato into 1/2″ squares. Cover the potatoes with water and bring to a boil. Cook 4-5 minutes.
While the potatoes boil, heat your griddle or large skillet over high heat. Cook off three strips of bacon. Dice one red pepper and one onion into the same size pieces.
Remove the bacon from the skillet and drain the potatoes. Add the potatoes to half of the skillet and peppers and onion to the other half. Cook until potatoes are browned and vegetables are soft.
Chop cooked bacon into chunks and cut leftover corned beef into 1/2 pieces. Combine vegetables and potatoes on the skillet and add in the bacon and corned beef. Reduce heat on the back burners to low. Fry two eggs to desired doneless.
Season with salt and pepper. Add hash to a bowl and top with a fried egg. ENJOY!