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Why I Make This Sweet Potato Hash
To be honest, part of the reason I make corned beef is so that I have plenty of leftovers. Corned beef can be repurposed in so many ways, such as the best icon Reuben sandwich, or my personal favorite… corned beef hash!
I love hash so much that I assume everyone knows and loves it as well. Hash is a diner term for a mixture of fried onions and potatoes. The additions to a hash are endless, but a classic addition is shredded corned beef. Obviously, everyone will not want to roast an entire corned beef just to make this hash, but you can purchase a small amount of cooked corned beef as well.
This is a great way to use leftovers, but more so, this is a great meal. Forget that idea that it needs to just be a breakfast food. This is my go-to for dinner if I have all of the simple ingredients!
Sweet Potato Hash Ingredients
- Sweet potatoes are a deviation from a traditional hash, which is traditionally made with white potatoes. Sweet potatoes offer more nutrients, but the sweetness also balances out the corned beef nicely. To make sure they are full of flavor and perfectly cooked, I roast them first, which creates the perfect texture every time.
- Onion is, without a question, a staple of any hash. The onion needs to get a nice dark brown color in order to achieve the flavor that truly resembles a fried diner flavor.
- Grainy mustard is the perfect complement to corned beef. The sharp flavor cuts through the potatoes and corned beef to add another level of umami that brightens up the entire dish.
- Worcestershire sauce is the secret ingredient that always gives a dish the “it” factor. The complex flavor in this sauce gives the idea that this has been cooked with intricate spices. But instead, it was simply a dash of this sauce.
- Corned beef is the hands-down reason to make this recipe. I often shred leftover corned beef and make this dish the day after I have made the roast. If you do not want to make a large roast, you can buy smaller amounts in the grocery store just to make this hash.
- Eggs are what complete this hash. Any way you prefer your eggs will be the best way to make them. I prefer a jammy egg, specifically a 4-minute soft-boiled egg.
The full amount of each ingredient can be found in the recipe card below.
If you have not had a hash, the time to make it is now! The ingredients are few but the flavor is turned way up with the addition of the mustard and Worcestershire sauce.
And the best part? The entire meal can be made quickly. While the sweet potatoes are roasting in the oven, the onions can be browning on the stove. Once the potatoes are roasted and added to the onions, along with the corned beef, the meal is practically finished. Top with an egg and some fresh dill and you’ll be super happy!
More St. Patrick’s Day Recipes
- Matcha green tea cookies
- Corned beef with cabbage and carrots
- Irish cream tres leches cake
- Orange and cherry Irish soda bread
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Corned Beef Sweet Potato Hash
Ingredients
For the potatoes
- 2 lb sweet potatoes (about 2 sweet potatoes) washed and cut in ¼-inch cubes
- 1 ½ tbsp olive oil
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
For the hash
- 1 medium onion chopped
- 1 tbsp neutral oil
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp grainy mustard
- 1 tbsp Worcestershire sauce
- 2 cups cooked and shredded corned beef
- 4 large eggs fried or soft boiled
- 2 tbsp chopped fresh dill
Instructions
- Preheat oven to 425°F.
- Spread the cubed sweet potatoes in an even layer on a sheet pan. Drizzle with olive oil and rub to evenly coat the potatoes. Sprinkle with salt and pepper. Roast in the preheated oven until the potatoes are browned and tender, 15-20 minutes.2 lb sweet potatoes (about 2 sweet potatoes), 1 ½ tbsp olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper
- While the potatoes are roasting, heat 1 tbsp neutral oil in a 12-inch skillet over medium heat. Add the onion with salt and pepper and sauté until browned, 8-12 minutes. Once the potatoes are roasted, add them to the onions. Stir in the mustard and Worcestershire sauce and sauté for 1 minute.1 tbsp neutral oil, ½ tsp kosher salt, ½ tsp freshly ground black pepper, 1 tbsp grainy mustard, 1 tbsp Worcestershire sauce, 1 medium onion
- Add the corned beef and sauté until the beef is warmed through, 2-3 minutes. Serve with the egg of choice and fresh chopped dill.4 large eggs, 2 tbsp chopped fresh dill, 2 cups cooked and shredded corned beef
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
We made this tonight and it was delicious! I did add about a cup of chopped kale I had in the freezer from my garden for extra nutrients. As always , Kaleb’s recipes don’t disappoint.
Looks excellent and I will have tins of corned beef to use up from my long term stash of emergency food. I thought sweet potatoes and up came your recipe. I will be giving this a try.
If we have breakfast lunch and dinner, note the two Ns. A diner is place we go to eat at the roadside on a long journey. I’m from UK so we don’t use that term.
Thank you for this recipe. I might add a handful of frozen peas.
Best Wishes from Scotland
Made it just like the directions. Used a Japanese sweet potato that had white flesh. Didn’t have any fresh dill…. It was GREAT! Don’t know if I can post a picture, but with the white sweet potatoes, it looked more like traditional corned beef hash.