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Breakfast Hash

Breakfast Hash

Breakfast Hash


Created By: The Kentucky Gent



  • 2 large sweet potatoes, diced
  • 1 large yellow onion, sliced
  • 2 tablespoons olive oil, divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • ¼ teaspoon cayenne pepper
  • 1 (15-ounce) can HORMEL® MARY KITCHEN® Corned Beef Hash
  • 4 fried eggs
  • Garnish: freshly chopped parsley leaves


1. Heat oven to 450°F.
2. In large mixing bowl combine potatoes, onions and 1 tablespoon oil, tossing to coat. Transfer mixture to lightly greased jelly-roll pan. Bake 30–35 minutes or until potatoes are tender.
3. In large skillet, heat 1 tablespoon oil over medium heat. Add hash and cook 8 minutes or until hash begins to brown.
4. Remove from heat. Gently fold hash mixture into sweet potato mixture. Sprinkle with salt, pepper, and cayenne pepper.
5. Spoon hash mixture onto serving plates and top each serving with 1 fried egg. Garnish with parsley, if desired.