Southwestern corn beef hash
This nutrient dense entree or side dish is perfect for fall. It's customizable and can be served hot or cold. Can be eaten breakfast, lunch, or dinner.
Southwestern corn beef hash
This nutrient dense entree or side dish is perfect for fall. It's customizable and can be served hot or cold. Can be eaten breakfast, lunch, or dinner.
Cooking Instructions
- 1
Wash and cut a sweet potato into irregular bite sized pieces, leaving the skin on
- 2
Air-fry the pieces at 345 degrees fahrenheit for 12 mins or bake at 350 degrees fahrenheit for 20 minutes, flipping for doneness half way through
- 3
Chop green onion(or red onion) separating the whites from the green
- 4
Transfer cooked sweet potatoes to a medium low pan with butter, cinnamon, paprika, dehydrated onions(optional), red pepper flakes or cayenne powder, salt, and pepper; and stir until each piece is coated
- 5
Add in the green onion(the whites, or the red onion) and let sit for 2 mins, stirring occasionally
- 6
Add in corn, beans, and diced tomato and mix, letting sit another minute, stirring occasionally
- 7
Turn the heat down to low and add in the corned beef hash and mix. Continue stirring and taste for salt and seasonings; add as needed
- 8
Plate and garnish with green onion(the green part; optional)
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