Happy St. Patrick’s Day! I’ve got my green t-shirt on along with a pair of shorts and my favorite flip-flops… getting ready to enjoy my last day of vacation in Panama with a walk on the beach and a dip in the pool. As I enjoy the last day of my Panamanian vacation, I know I am one incredibly lucky girl, even though we’ve had a few misadventures this week.
We aren’t eating any corned beef here in Panama, but I did make this delicious hash a few weeks ago, in anticipation of St. Patrick’s Day. I’ve always loved homemade corned beef hash, but I usually find the restaurant hash disappointing. It’s usually just a big mushy, salty mess. This recipe, on the other hand, is chunky deliciousness. The sweet potatoes add just the right amount of sweetness to the savory combination of corned beef, onions and potatoes.
Happy St. Patrick’s Day! I hope you are feeling lucky today, too.
- 4 cups diced cooked corned beef
- 1 cup diced sweet white onion
- 2 cups cooked and diced Yukon Gold potatoes
- 2 cups cooked and diced sweet potatoes
- 4 Tbsp. olive oil
- Salt, black pepper, fresh thyme
- Stir together the corned beef, onion, sweet potatoes and Yukon Gold potatoes. Season with salt, pepper, and fresh thyme. In a large, non-stick skillet heat the oil until shimmering. Add the hash mixture and press it down into the pan.
- Cover with foil or a lid and cook until the potatoes start to brown. Turn the hash over and continue cooking until the corned beef is slightly crispy and the potatoes and onions are slightly brown. Add more oil as needed.
- Adjust seasonings to your taste. Serve on individual plates with eggs.