Made with super simple ingredients, this corned beef sweet potato hash is a weeknight meal at its finest. If you have leftover corned beef from the St. Patrick's Day holiday, then this is the recipe to make! The sweet potatoes combine with the corned beef, grainy mustard, and Worcestershire sauce to create something with loads of flavor!
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.
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.
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.