It seems that corned beef hash is one of those recipes that came to us out of necessity.
During World War II fresh meat was in short supply, so what canned meat was available was put to good use.
The recipe was made popular in France, thus the name, hash, from the French hacher (to chop). It moved from France to Great Britain, and thus, most likely via the American G.I., to our shores.
As is so often the case, the quality of ingredients you use will make a big difference. If you use a cheap canned corned beef, it will be edible, but not great. The better-quality corned beef you use, the better the final results. Best of course is a homemade corned beef, which is not an impossible task.
To make the following recipe a bit more Mississippi, use sweet potatoes or a combination of sweet and white.
CORNED BEEF HASH
1 pound sweet potatoes (Vardaman sweet potatoes are best)
1 pound cubed corned beef
1 cup chopped onion
1 chopped red or green bell pepper
3-6 cloves chopped garlic
Salt and pepper
1/4 cup chopped green onion
Optional 1 egg per person
Equal parts olive oil and butter
Cube the sweet potatoes and simmer in salted water until almost tender, drain and dry. Add the onion and bell pepper to a sauté pan, along with oil and butter combo, season aggressively. Cook until the onion is almost caramelized over medium low heat, add the garlic and cook 2 minutes more. Mix in the cooked sweet potato and corned beef, taste and season as necessary. Cook only as long as it takes for the ingredients to pair, 5-10 minutes. Plate and garnish with a sunny side up egg.