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Corned Beef, Sweet Potato, and Kale Hash
This corned beef, sweet potato, and kale hash is the perfect way to use up that leftover St. Patrick's Day corned beef!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 servings
Calories: 428 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 medium sweet potato, peeled and diced into 1/2 inch cubes
- 1 tablespoon olive oil
- 1/3 cup diced onion
- 1 cup diced corned beef
- 2 cups chopped kale
- Kosher salt and fresh ground black pepper to taste
- 2 eggs fried or sunny side up optional
Instructions
- Add the diced sweet potato to a small saucepan full of cold, salted water. Bring to a boil then cook them until they are almost tender, about 6-8 minutes. Drain the sweet potato then lay the pieces out on paper towels to dry.
- Heat a large skillet over medium-high heat and swirl with the olive oil to coat the bottom. Add the red onion and diced sweet potato to the skillet and spread it out in a single layer. Cook for 3-5 minutes or until they turn golden brown and crusty.
- Flip the potatoes and onions and add in the corned beef and kale. Season with salt and pepper and continue cooking until the kale has wilted and everything is heated through, about 3 minutes. Top the hash with 1-2 fried eggs if desired.
Cup of Yum
Nutrition Information
Calories
428kcal
(21%)
Carbohydrates
23g
(8%)
Protein
25g
(50%)
Fat
27g
(42%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
15g
Cholesterol
111mg
(37%)
Sodium
1154mg
(48%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 428
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 23g | 8% |
| Protein | 25g | 50% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 111mg | 37% |
| Sodium | 1154mg | 48% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.