Saint Patrick’s day is around the corner and this recipe for sweet potato corned beef hash is too good not to share again! If you would like more than just a recipe – you can read the article I wrote with this post a few years ago titled “7 Ways to Ensure you will be Miserable” . And if you don’t want to be miserable, don’t do ANYTHING mentioned on my list 🙂
We are also having a Saint Patrick’s day book sale! Eat Pray Get Well –A Journey from Chronic Illness, Brokenness & Junk Food Junkie to Wholeness & Wellness is on sale for 19.95 (normally 24.99)through Thursday March 25th. Sale only applies to books sold here on the website not on orders planed on Amazon.
A story of overcoming chronic illness, a difficult childhood, and food addiction… with 60 recipes free of gluten, wheat, yeast, peanuts, refined sugar ~
Forward written by Doug Kaufmann – TV Host of Know the Cause
- Organic Corned Beef
- Medium Sweet potato
- 3 tsp chopped onion (or more if you like a lot of onion)
- Salt to taste
- Pepper to taste
- Paprika to taste
- I also used a pinch of trader Joes everyday seasoning – I love it!
- Top with an organic egg
- I pre-made the sweet potatoes by wrapping them in aluminum foil and placing them in the crock pot on high for 2-3 hours. You want a fork to go easily through potato when inserted but you don’t want to overcook the sweet potato it will become mushy. My corned beef was also made the day before in the crockpot. Just place your corned beef in the crock pot with about ¼ cup of water. Cook on high for 4 hours or 8 hours on low and it will be so tender you can tear it with a fork.
- Heat ½ tbsp olive oil and 2 tbsp salted butter in frying pan on medium heat. Sautee the onion until translucent and slightly golden. Add potato and cooked corned beef and stir. Add onion, salt, pepper, and paprika. Cook for about 5 minutes until ingredients are hot. Stir occasionally. Top with an egg if desired.