This corned beef and sweet potato hash with onions and Cheddar cheese and stuff.
As a bonus, I had peeled, sliced, and roasted a large sweet potato under the corned beef, so all I had to do was dice it, the beef, and the onion and garlic and, voilà! Hash had happened.
•1 tbsp garlic infused olive oil
•8 oz cooked corned beef, diced
•1 peeled, roasted sweet potato, diced
•2 cups diced sweet onion
•2 tbsp Sherry Peppers Sauce*
•1 tbsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tbsp Arby’s Sauce
•Sliced Cheddar cheese
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Heat the oil in a large pan over high heat ad add the diced corned beef.
Brown the corned beef, stirring, until any fat begins to render and the beef cubes start to brown a bit.
Stir in the onion and potatoes and cook, undisturbed, for five or six minutes, until browned on the bottom.
Note: you may be wondering why I have not called for adding any salt or pepper to the hash. The corned beef was nicely seasoned when I cooked it, so I didn’t think that additional salt was needed; and we like to add pepper at the table.
Stir in the Sherry Peppers, Cajun Power, and Arby’s sauces and continue to cook, flipping when the hash begins to brown, for 15 minutes longer.
Turn off the heat, arrange the sliced Cheddar over the top of the hash, cover, and let rest until the cheese is melted.
Sprinkle some parsley over the top and serve as you will.
I went with Oven Poached Eggs and toasted sourdough bread.