Wash and dry sweet potato, cut off any blemishes and then shred. Butternut squash works also, which is lower in calories. Chop onion. (I was out of onions, so I used dried minced onions.) Preheat nonstick pan to just a bit above medium. Add couple teaspoons of extra virgin olive oil to pan, although I suspect the oil isn't necessary. Add potatoes and onion to pan, season with fresh ground pepper, parsley, celery flakes and some garlic powder. Stir-fry until tender to your liking. Sweet potatoes do not stick together like white potatoes - awesome! Given that sweet potatoes can caramelize, you can cook it longer if desired. Add chopped corned beef and a small amount of broth, (water would work too) stir-fry until heated through. Enjoy!
If you want to skip the making of corned beef, buy some at the deli. Ask the person to slice you a couple quarter inch thick or so pieces. Ham, brisket or pot roast would work beautifully for this hash recipe. Brisket is a cut of meat that comes from the lower chest of a cow and is sold seasoned as corned beef or unseasoned and just called brisket, a real favorite of mine. This cut requires long, slow, moist cooking, either on the stove top or in the oven. Oven bags or crock works well too. Brisket/corned beef and uncooked ham all freeze well - Slice and lay on lined tray and place in freezer. Once frozen, place in freezer bag for easy individual use. There is always something on hand to make a good breakfast or dinner!