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Sweet Potato Breakfast Hash



  • 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
  • 34 eggs


  1. Heat 1 tbsp. butter over medium heat and add onions.
  2. Continue to cook until onions are translucent.
  3. Turn down heat to low and cook until onions are caramelized, about 30 minutes.
  4. While onions are cooking, dice sweet potatoes into roughly same-sized cubes.
  5. In large mixing bowl combine potatoes, 2 tbsp. melted butter, salt, pepper, and cayenne pepper in bowl – toss to combine.
  6. Once onions have cooked down remove from pan and add to the potatoes.
  7. 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.
  8. Add Mary Kitchen Corned Beef Hash to onion and potatoes mixture – toss to combine and coat all ingredients with seasonings.
  9. 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.
  10. 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.