Ingredients:

• 3-4 large sweet potatoes, diced
• 1 tsp salt
• 1 tbsp butter
• 1 onion, diced
• 1/2 cup+ corned beef water, what cooks off during cooking – more if needed (or chicken stock)
• 2 cups of diced corned beef
• 1/2 tsp paprika
• salt and pepper, to taste
• Fried eggs for topping, if desired

Directions:

1. Poke holes in the potatoes and microwave for about 5 minutes each until slightly softened. You may have to turn them over and add 2-3 minutes depending on the size of your potato. Remove from microwave and allow to cool a bit before peeling and dicing. Set aside any cooked spots to nibble on later. Add 1 tsp of salt to the water and boil on high for 15 minutes until potatoes are just cooked.
2. In a large frying pan add butter and melt on medium heat then add 3 tablespoons of corned beef water – from cooking the corned beef ( or chicken stock); add diced onion and diced corned beef. Simmer on low for 5 minutes. Add potato mixture and paprika to the pan. Bump the heat up to medium-high and cover- cooking  for 5-10 minutes (keeping the potato mixture on top). Mix the potatoes with the meat and stir well. Add the remaining one tablespoon of corned beef juice and more butter if needed to keep the mixture from sticking. Cook for 5-10 minutes more (the hash should be crispy but not burnt). Serve with or without a fried egg on top.