leftover corned beef
If you’re like me and have leftover corned beef from St. Patrick’s Day, then this is the perfect recipe to make! In all truth, this is diner food at its best, but made all at home. Sweet potatoes and corned beef are sautéed together and topped with a perfect jammy egg!
INGREDIENTS
For the potatoes:
– 2 lb sweet potatoes (about 2 sweet potatoes). washed and cut in 1/4-inch cubes
– 1 1/2 tbsp olive oil
– 1 tsp salt
– 1 tsp black pepper
For the hash:
– 1 medium onion, chopped
– 1 tbsp neutral oil
– 1/2 tsp salt
– 1/2 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
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.
– 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.
