Ingredients:

• 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

Directions:

1. 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.
2. 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).
3. 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.