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1
If using fresh corned beef, do the advance prep: Place the corned beef in a large pot, add water to cover, and bring to a boil, then reduce the heat to low and cook at a bare simmer until a sharp knife will pass all the way through without much resistance, about 2 1/2 hours.
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2
Drain well, then, as soon as the meat is cool enough to handle, chop it fine.
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3
Set aside.
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4
Meanwhile, preheat the oven to 350F.
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5
Pierce the sweet potatoes in a few places with a fork and bake until just tender, about 50 minutes.
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6
As soon as they are cool enough to handle, peel and dice small.
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7
Set aside.
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8
Make the onions: In a large saute pan, heat the oil over medium-high heat until hot but not smoking.
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9
Add the onions, sugar, wine, and vinegar and cook, stirring occasionally, until most of the liquid has evaporated and the onions are golden brown, 30 to 40 minutes.
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10
Season well with salt and pepper, stir in the currants, and set aside.
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11
In a large bowl, combine the corned beef, sweet potatoes, and salt and pepper (use plenty).
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12
In a large saute pan, heat the olive oil over medium-high heat until very hot but not smoking.
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13
Add the meat mixture, spreading it out to cover the entire bottom of the pan.
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14
Press the hash down evenly with a large metal spatula, reduce the heat to medium, cover the pan, and let the hash cook undisturbed for 15 minutes.
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15
Uncover the pan, turn the hash over in sections with the spatula, and raise the heat to high.
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16
Cook for 5 more minutes, turning the hash every once in a while with the spatula.
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17
Serve the hash hot, covering each portion with a generous layer of the caramelized onions.
