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Sweet Potato Hash

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Total Time

35 m

Prep 15 min

Cook 20 min

Description

A veggie-packed and savory fall recipe.

Yield

4 Servings

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Total Time

35 m

Prep 15 min

Cook 20 min

Yield
  • Yields: 4 Servings
Ingredients

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  • 1 tbsp(s) butter
  • 1 tsp(s) Olive oil
  • 1 small sweet potato, peeled and cut into 1/2 inch cubes
  • 1 small onion, chopped
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1 small zucchini squash, halved lengthwise and chopped
  • 1 corned beef, package, chopped
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Directions

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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