This post was sponsored by Hormel®, but as always, all thoughts and opinions are my own.
Breakfast is my favorite meal to eat but often times one of my least favorite meals to make. While I love the idea of being a morning person I fully admit that I have the hardest time dragging myself out of bed in the mornings, and while I know that making myself something to eat as soon as I start my day is definitely helpful – I struggle with it more often than not.
Which is a big reason why I’m a proponent of breakfasts that are often times better when made ahead of time, like Overnight Oats or in this case, Sweet Potato Breakfast Hash.
Hormel® Mary Kitchen Corned Beef Hash is the perfect staple for your breakfast or brunch recipe, making it easy and convenient to make a hearty meal for your family.
One of my biggest hang-ups with quick and easy breakfasts is that they tend to be carb heavy, and the traditional carbs used in breakfast options aren’t the kind of carbs I prefer to load up on. Sweet potatoes on the other hand, the perfect alternative to carbo-load whether I’m gearing up for a long run on the weekend, or tackling a lengthy to-do list, and the addition of Hormel® Mary Kitchen Corned Beef Hash adds the perfect amount of protein to jumpstart the day.
And better yet, the actual hash can be made whipped up a few days ahead of time. Which means when you’re ready to eat all that’s required of you is to pre-heat the oven, crack a few eggs in your baking dish, and wait for the eggs to fully cook. All in all, the actual cooking process on mornings like that is 10-12 minutes – just enough time to brew yourself some coffee, check your emails, and get ready to enjoy your breakfast.Print
- 1 large yellow onion, sliced
- 3 large sweet potatoes, diced
- 4 tbsp. butter
- 1 tbsp. salt
- 1 tsp. pepper
- 1/4 tsp. cayenne pepper
- 1 can Mary Kitchen Corned Beef Hash
- 3–4 eggs
- Heat 1 tbsp. butter over medium heat and add onions.
- Continue to cook until onions are translucent.
- Turn down heat to low and cook until onions are caramelized, about 30 minutes.
- While onions are cooking, dice sweet potatoes into roughly same-sized cubes.
- In large mixing bowl combine potatoes, 2 tbsp. melted butter, salt, pepper, and cayenne pepper in bowl – toss to combine.
- Once onions have cooked down remove from pan and add to the potatoes.
- In same pan melt 1 tbsp. butter over medium heat and add Mary Kitchen Corned Beef Hash, cook for 5-8 minutes or until hash begins to crisp.
- Add Mary Kitchen Corned Beef Hash to onion and potatoes mixture – toss to combine and coat all ingredients with seasonings.
- Preheat oven to 450 degrees and transfer mixture to parchment-paper lined baking sheet and bake for 30-45 minutes or until potatoes are browned and crispy.
- Reduce oven to 425 degrees, transfer hash to prepared baking dish, create shallow wells to hold eggs, and bake for 10-12 minutes or until whites have set and yolks are still runny.
Food Photography by Josh Johnson
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