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What you need:

8 oz. corned beef

2 large sweet potatoes, scrubbed well

1 medium yellow onion

4 Tbsp ghee, butter, coconut oil, or other cooking fat

1 jalapeño pepper

1 tsp fresh thyme leaves

freshly cracked pepper and unrefined salt, to taste

What you do:

Finely chop the sweet potatoes, onion, and corned beef in small, fairly consistent pieces (I did about 1/4-1/2″). Heat the 2 Tbsp of fat in the pan over medium-low heat, add the onions and jalapeño, and saute until onions become translucent. Then add the potatoes and the corned beef. Saute for for about 10 minutes, stirring often. Then add remaining 2 Tbsp of fat, turn up the heat, stir, and fry until potatoes become slightly crisp and golden. Remove from heat, add fresh thyme leaves, and season to taste with freshly cracked pepper and unrefined salt.

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