Corned Beef Hash

Prep: 15 min / Cook: 25 mins / Total: 40 mins / Servings: 6

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
1/4 cup (56g)  butter, divided4004400000
2 tbsp (28g)  higher temperature fat (like olive oil or bacon fat/lard)2002200000
1/2 lb (227g)  peeled sweet potatoes, cut into 1/2-inch cubes194.3303.4146.086.83039.25
3 large (216g)  carrots, cut into 1/2-inch cubes87.7501.6820.256.75013.5
2 small (148g)  yellow bell peppers, seeded and cut into 1/2-inch dice45.8801.488.882.9605.92
1 1/2 lbs (681g)  corned beef, cut into 1/2-inch cubes960481440000
1 medium (110g)  onion, cut into 1/2-inch dice440110208
4 each (12g)  garlic cloves, minced16004004
2 tsp (2g)  fresh thyme, chopped2.
2 tsp (2g)  fresh oregano, chopped2.
6 large (300g)  whole fresh eggs42930133003
salt and pepper, to taste0000000
Per Serving:396.8324.01g27.47g15.53g3.18g0g12.35g *


  1. Pre-heat a large sauté pan over high heat. I like a mixture of bacon fat and butter, but you can also use olive oil and butter, or just plain olive oil. You'll need about 1-1/2 tbsp of each, for a total of about 3 tablespoons of cooking fat. Add your cooking fat, swirl it around the pan and immediately add the sweet potatoes and carrots. Season with a bit of salt and pepper. Toss them around and turn the heat down to medium-low. Let them cook on one side for about 5 minutes.
  2. After gaining a little caramelization from the pan, toss them again and add the bell peppers and corned beef, with a little bit of salt and pepper. Toss everything together and allow the pan to sit still for about 5 minutes, while the ingredients cook and pick up a little more caramelization.
  3. After 5 more minutes, taste a carrot. If it's still crunchy, cook for another 5 minutes. However, if it's starting to soften up (but not totally soft), add your onions and garlic with a bit of salt and pepper. Toss together and let for a further 5 minutes over medium-low heat.
  4. Finally, add the herbs to the mixture and toss together. Taste, adjust seasoning and then set aside, covered and warm, while you fry the eggs.
  5. Pre-heat two very large non-stick pans (with lids) over medium heat. While the pan is heating, break 6 fresh eggs into 6 individual containers (like teacups, small plates, etc). Each egg should be broken into its own vessel.
  6. Test the temperature of the pans by adding a drop of water. If it sizzles, the pan is warm enough.
  7. Add final half tablespoon of fat (butter, bacon fat, and/or olive oil) to each pan and swirl to coat the bottom, evenly. Quickly and gently pour each egg into each of the 3 "corners" of each pan, while dropping the temperature of the stove to a very low setting. The eggs MAY touch one another, but are easily cut apart.
  8. Season the eggs with a small amount of salt and pepper. Place a lid on the pans, so that the eggs have heat trapped above them, slowly cooking the yolk, as well.
  9. When the eggs are at a desired doneness (about 5 minutes), divide the corned beef hash between six plates and top each with an egg! Serve!