Preparation Time: 30 minutes
1-1/2 lbs sweet potatoes (yams peeled cut into 1/2 inch cubes about 8 cups)
1 cup macadamia oil
1-1/2 cups onions (coarsely chopped, 2 large)
1/4 cup truvia
1 tsp pumpkin pie spice
8 ounces corned beef, cut into chunks
4 eggs, scrambled
- Cook potatoes in large pot of boiling salted water until slightly softened, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer to large bowl.
- Put macadamia nut oil in heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 10 minutes. Transfer to bowl with potatoes.
- Add corned beef, truvia and pumpkin pie spice to potatoes; toss. Place remaining 3 tablespoons oil in large nonstick skillet over medium heat. Add potatoes to skillet; spread in even layer, pressing with back of spoon or spatula. Cook until golden brown, turning occasionally, about 15 minutes. Season with salt and pepper. Transfer to bowl and serve mixed with scrambled eggs.