Ingredients:

• 4 large sweet potatoes, scrubbed and cut into small dice
• 1 lb. corned beef, cooked and cut into small dice
• 1 small onion, diced
• 6 tablespoons butter
• 1 small jalapeno, seeded and finely diced (if desired)
• 1 teaspoon thyme
• salt and pepper, to taste
• 6 large eggs

Directions:

1. Melt 3 tablespoons of the butter in a large skillet over medium-low heat. Add onions and jalapeno to pan and saute’ until the onions become translucent.
2. Add sweet potatoes and corned beef to the pan. Cook for 10 minutes stirring often. Once the potatoes have softened add the last 3 tablespoons of butter to the pan and turn up the heat to medium-high. Fry potatoes to crisp and browned. Sprinkle potatoes with thyme, salt, and pepper to taste.
3. Break eggs over top of the hash. Cover and allow to cook as desired (soft, hard, etc….)
4. Remove pan from heat and serve.