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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 has needs to just be a breakfast food. This is my go-to for dinner if I have all of the simple ingredients!
Here are the ingredients in this sweet potato hash
- 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.
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!
Watch how to make this corned beef sweet potato hash
Corned Beef Sweet Potato Hash
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 salt
- 1 tsp black pepper
For the hash
- 1 medium onion chopped
- 1 tbsp neutral oil
- ½ tsp salt
- ½ tsp 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
- 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 salt, 1 tsp 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 salt, ½ tsp 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