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Prep 15 min
Cook 20 min
A veggie-packed and savory fall recipe.
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Heat butter and oil over medium heat in a large skillet. Sauté sweet potato and onion until slightly softened, around 5 minutes. Add peppers and zucchini and continue to cook over medium heat for 10-15 minutes more, or until all veggies are soft. Add corned beef last and cook until heated through. Divide hash among four plates and top each serving with a fried egg. Serve salsa and sour cream on the side.
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