Day 33 – Our electric bill has gone up. At first we were a bit shocked then we took a look around. All our computers, phones, dishwasher, washer, and dryer seem to be on all the time. I guess with how little we are spending in gas, which is now down to $1.40 a gallon, it all balances out. Have you noticed changes in your electric and gas bills too?
It seems like once a year around this date we make Sweet Potato Corned Beef Hash (click for link to recipe). We love it so much I cannot believe we don’t make it more but then I remember all the other foods we love and how infrequently we make those too. We wouldn’t be able to fit it all in if we had all the foods we love more often and would we still love them as much if we had them all the time?
The corned beef is from our stash of 5 that we got just before St. Patrick’s Day. I put one in the slow cooker in the morning and by dinner time it was done for us to make a huge pan of hash.
Sweet Potato Corned Beef Hash
- 3-4 large sweet potatoes, diced
- 1 teaspoon salt
- 2 tablespoons butter
- 1 onion, diced
- 1-2 Poblano peppers, seeded and diced
- 1/2 cup+ corned beef water, what cooks off during cooking (or chicken stock)
- 2 – 3 cups of diced corned beef
- 1 teaspoon paprika
- salt and pepper, to taste
- Fried eggs for topping, if desired
- Poke holes in the potatoes and microwave for about 3-5 minutes each until softened (you want them to soften a bit. Time will depend on size of potato.) 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.
- In a large frying pan add butter and melt on medium heat then add 1/4 cup of corned beef water – from cooking the corned beef, onion, peppers, and diced corned beef. Simmer on low for 5 minutes. If needed add butter or potato water to pan. Add potato mixture and paprika to the pan. Turn the heat to medium-high and cover- cooking for 5-10 minutes (keeping the potato mixture on top).
- Mix the potatoes with the meat together 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.