Corned Beef and Cabbage Hash

Introduction

Corned Beef and Cabbage Hash is a hearty dish that combines leftover corned beef with tender potatoes and cabbage. It’s a comforting meal perfect for breakfast, lunch, or dinner. This dish is not just filling but also packed with flavor. Whether you have leftovers from St. Patrick’s Day or are looking for a simple weeknight dinner, this recipe is for you!

Why Make This Recipe

Making Corned Beef and Cabbage Hash is a great idea for several reasons. First, it is a fantastic way to use up leftover corned beef from previous meals. Second, the combination of ingredients creates a satisfying and tasty dish. Lastly, it’s easy to prepare, making it perfect for busy weeknights. Plus, who doesn’t love the crispy edges of golden potatoes mixed with savory corned beef and fresh cabbage?

How to Make Corned Beef and Cabbage Hash

Ingredients:

2 cups red baby potatoes (cut into 1/2-1/4 inch pieces)
6 tablespoons salted butter
1 large yellow onion (finely diced)
1 tablespoon minced garlic
4 cups diced corned beef (cooked and chopped)
2 cups sliced cabbage
1 teaspoon chopped fresh parsley (optional garnish)
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)

Directions:

Bring a large pot of water to a boil. Cut the red baby potatoes into bite-size pieces. Add them to the pot and boil for 7 to 8 minutes until they are just fork-tender. Drain and pat dry. You can skip this step if using frozen hashbrowns.
In a large skillet, melt the salted butter over medium-high heat. Add the diced yellow onion and cook for 3 to 4 minutes until softened.
Add the minced garlic and sauté for 1 more minute.
Now, add the potatoes, diced corned beef, and sliced cabbage to the skillet. Gently stir to combine all the ingredients.
Reduce the heat to medium. Using a spatula, press the mixture down into the skillet for even browning. Cook for 7 to 8 minutes without stirring.
Flip the hash and cook for another 7 to 8 minutes, or until it reaches your desired level of browning.
Season with salt and black pepper to taste. If you like, garnish with chopped fresh parsley. Serve hot.

How to Serve Corned Beef and Cabbage Hash

Corned Beef and Cabbage Hash can be served on its own or with a fried egg on top. The runny yolk adds a delicious creaminess to the dish. You can also serve it with hot sauce for an extra kick!

How to Store Corned Beef and Cabbage Hash

To store leftovers, let the hash cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can reheat it in the microwave or a skillet until warmed through.

Tips to Make Corned Beef and Cabbage Hash

Make sure to pat the potatoes dry after boiling. This helps them crisp up nicely.
Don’t rush the browning process. Allow it to cook without stirring for better texture.
Customize the recipe by adding your favorite vegetables, like bell peppers or carrots.

Variation

You can make a vegetarian version by omitting the corned beef and adding additional vegetables or plant-based protein, such as chickpeas.

FAQs

1. Can I use leftover corned beef?
Yes! This recipe is perfect for using up leftover corned beef from previous meals.

2. Is this dish gluten-free?
Yes! All the ingredients listed are gluten-free.

3. Can I freeze Corned Beef and Cabbage Hash?
Yes, you can freeze it. Place it in a freezer-safe container for up to 2 months. Thaw it in the fridge before reheating.

Enjoy making this comforting and delicious Corned Beef and Cabbage Hash at home!