Sweet Potato Hash

It's St. Patrick's Day and that means two things.

First, that the smell of lite beer is running strong across college campuses around the country.

Second, that many people have a big piece of leftover corned beef from that traditional dinner. While there's nothing wrong with a classic corned beef sandwich smothered in mustard and melted swiss cheese, the palate craves something new and different.

Since one of the most common ways to prepare corned beef is in the form of a hash. I channeled this classic breakfast accompaniment when I made my leftover meal. I replaced the standard white potato with a sweet potato and topped the whole hash with a spicy/sweet whole grain honey mustard, which brought together the hash and classic corned beef sandwich into one delicious meal.

The following recipe made dinner for one, so adapt as necessary!

Ingredients
1 small onion, diced
2 stalks of celery, diced
1 clove garlic, minced
1 sweet potato, diced
1/2 tsp. red chile flakes
1 1/2 tsp. brown sugar
leftover corned beef, diced. (I used a few slices, but use as much or as little as you'd like!)
salt & pepper to taste

1 tablespoon whole grain dijon mustard
1 - 2 teaspoons honey

1. Saute onion, celery and garlic until soft.
2. Add sweet potatoes to the pan and cook for a few minutes. Add chile flakes and brown sugar and allow the sugar to caramelize on the potatoes.
3. When the potatoes are almost cooked through, add the corned beef and heat through.
4. Mix together the mustard and honey to create a very grainy honey-mustard.
5. Just before eating, pour the honey mustard on top of the hash.

I swear, you'll love it.

So eat up and drink down. Sláinte to you on this St. Patrick's day!