Canned Corned Beef With Sweet Potato and Frozen Hash Browns
This recipe uses salty canned corned beef and sweet potatoes to yield a well balanced breakfast casserole.
Ingredients
- 1 small zucchini, washed and chopped into small cubes
- 1 15oz can of corned beef hash
- 2 cups frozen hash browns
- 1 medium red onion, peeled and chopped
- 1 large sweet potato, peeled and chopped into large cubes
- 1 tbsp olive oil or coconut oil
- 4 large eggs, depending on how many people you are serving and how many eggs you want
- 1 handful shredded cheese: any cheese works, I used cheddar
- 3 tbsp parsley, scallions as garnish
Instructions
- Preheat the oven to 500 degrees (you will be broiling the casserole at the end for a crispy top)
- Place a pot filled with enough water to cover sweet potatoes over high heat until the water boils. Toss in sweet potatoes and boil until a fork easily goes through the potato, about 12 minutes. At this point, drain the water and mash the sweet potatoes using a hand held masher.
- Heat 1 tbsp oil over medium heat in a large cast iron skillet. Cook onion and zucchini in skillet for about 5 minutes, making sure onion and zucchini are still crunchy and not overcooked.
- Now add your can of corned beef hash. Mix to combine with the onion and zucchini and smear so that a thin layer coats the bottom of the skillet. Leave untouched on medium/high heat for about 3 minutes to form a quick crust.
- Now toss in your frozen shredded potatoes and a handfull of cheese: stir to fully combine. Mash down again so that the mixture fills the entire skillet and let cook for about 3 minutes again so the bottom forms a crust. Mix and do this one more time.
- Now carefully place the cast iron skillet in the oven on the top shelf and broil under the broiler until the top turns light brown, about 4 minutes. Make sure to keep an eye on it to prevent burning.
- Take out, make 4 wells in the hash and add one egg to each well (I made wells by pressing the top of a thick glass into the mixture and scooping out the circle). Cook for another 3 minutes over medium heat until the whites of the egg are no longer translucent. The yellow yolk should still be runny.
- Garnish with parsley and/or scallions. Cut a wedge for each egg and serve with hot sauce, ketchup, hollandaise sauce or by itself. Enjoy!
Notes
Tips:
- If you have fresh corned beef or left over corned beef from a sandwich, you can use this in replace of the canned corned beef.
- If you don't have zucchini, this is okay! Just use whatever 'crunchy' vegetable you have in your kitchen. Carrots work, as does broccoli, summer squash and bell peppers!
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