I love hashes. Not typical diner hash browns, but bubble and squeak situations. Everything is crispy, and golden brown, and hearty. It’s the perfect thing to serve with a runny yolk. Corned beef hash is a classic, as is corned beef and cabbage – so instead of doing the same ol’ and making your house smell weird, respectively, I thought – why not combine the two? Cabbage, corned beef, and sweet potatoes make a dynamite trio in this dish, imparting sweetness, some bite, and nice texture that comes out in the cooking. Enjoy!

INGREDIENTS

1 pound sweet potatoes, peeled and cut into 1/4-inch dice

1 pound piece cooked corned beef, cut into chunks

1 cup onion, thinly sliced

2 tablespoons unsalted butter

1 cup shredded cabbage

1/4 cup heavy cream (half and half is fine too)

1/4 cup chopped fresh flat-leaf parsley

4 large eggs (optional)

chopped fresh chives, for garnish

DIRECTIONS

Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Shred the corned beef. Combine all of the ingredients, except for the eggs and chives, in a bowl, lightly tossing to coat.

Heat 2 tablespoons butter in a medium nonstick skillet over medium heat. Add the corned beef mixture and press into a pancake. Cook undisturbed until underside is brown and crisp, 6–8 minutes. Set a plate over pan and carefully invert pancake onto plate; slide back into pan, pressing back into shape if needed. Cook until second side is brown and crisp, 6–8 minutes.

If desired, make 4 holes in hash and break 1 egg into each. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper. Sprinkle hash with parsley.