{"id":1916,"date":"2021-01-14T19:46:50","date_gmt":"2021-01-14T19:46:50","guid":{"rendered":"http:\/\/martins.eatsmartbewell.com\/home\/?p=1916"},"modified":"2021-01-14T19:46:50","modified_gmt":"2021-01-14T19:46:50","slug":"st-pattys-corned-beef-sweet-potato-hash","status":"publish","type":"post","link":"https:\/\/martins.eatsmartbewell.com\/home\/st-pattys-corned-beef-sweet-potato-hash\/","title":{"rendered":"St. Patty\u2019s Corned Beef-Sweet Potato Hash"},"content":{"rendered":"

\"St.\"download\"\"Email<\/a>
\nSt. Patty\u2019s Corned Beef-Sweet Potato Hash<\/span><\/p>\n

Prep: 30 minutes plus cooling and freezing
\nBake: 25 minutes \u2022 Serves: 4<\/span> <\/p>\n

Hash<\/span><\/p>\n

<\/span>Nonstick cooking spray
\n1-1\/2<\/span>tablespoons olive oil
\n1 <\/span>large sweet potato, peeled and diced
\n1\/2 <\/span>medium yellow onion, finely chopped
\n1-1\/2 <\/span>cups chopped thick-sliced deli corned beef
\n1\/4<\/span>teaspoon ground black pepper <\/p>\n<\/div>\n

For Serving<\/span><\/p>\n

4<\/span>large eggs
\n2 <\/span>teaspoons chopped parsley
\n<\/span>Hot sauce for serving (optional) <\/p>\n<\/div>\n

1.<\/span>Hash: 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 and stir 8 minutes. Add onion; cook and stir 3 minutes. Add corned beef; cook and stir 3\u00a0minutes or until corned beef and potato are golden brown. Stir in 1\/4 teaspoon pepper. Makes about 5 cups.
\n<\/span><\/p>\n

2.<\/span>Transfer hash to prepared pan; spread into 12 x 9-inch rectangle and cool slightly. Tightly wrap pan with plastic wrap, then foil; freeze up to 2 months.
\n<\/span><\/p>\n

3.<\/span>For Serving: Preheat oven to 425\u00b0. 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.
\n<\/span><\/p>\n

4.<\/span>Serve hash sprinkled with parsley and hot sauce, if desired.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving (1 egg, 1-1\/4 cups hash):
\n304 Calories, 20g Fat (6g Saturated), 236mg Cholesterol,
\n570mg Sodium, 14g Carbohydrates, 2g Fiber, 17g Protein
\n<\/span><\/p>\n

Dietitian\u2019s tip:<\/span>
\n> Add 2 cups of kale into the skillet with the corned beef for an extra serving of vegetables.
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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