Corned Beef And Cabbage Hash
Video Stats
Recipe Overview
Overview
Corned Beef and Cabbage Hash is a delightful dish that transforms leftover corned beef and cabbage into a hearty meal. The recipe begins with dicing red potatoes, which are boiled until fork-tender and then sautéed with onions and garlic in a generous amount of butter. The addition of corned beef and finely chopped cabbage brings a savory depth to the dish, making it a comforting option for any dinner table.
One of the standout techniques in this recipe is the pressing of the hash into the skillet, allowing it to develop a crispy crust. This not only adds texture but also enhances the overall flavor profile. The balance of salty corned beef, tender cabbage, and crispy potatoes creates a satisfying dish that is both filling and flavorful.
This recipe is perfect for using up leftovers after St. Patrick’s Day, but it’s so delicious that you’ll want to make it any time of year. The simplicity of the ingredients combined with the rich flavors makes it an ideal choice for cozy nights or casual gatherings with family and friends. Don’t forget to season it to your liking with salt and pepper, as the saltiness of the corned beef can vary.
Overall, Corned Beef and Cabbage Hash is a fantastic way to enjoy a classic dish with a twist. It’s easy to prepare and offers a comforting taste that will surely please everyone at the table.
Recipe Details
Steps & Tips
Cut red potatoes into cubes, aiming for about 2 cups.
Add cubed potatoes to a pot of water and boil for 7 to 8 minutes until fork tender.
Tip: Boil potatoes until fork tender for the best texture.
Drain the boiled potatoes and set them aside.
Finely cut cabbage into strips and then into small cubes.
Chop an onion into small pieces.
Heat a large skillet over high heat.
Add six tablespoons of salted butter to the skillet and let it melt.
Add chopped onion to the skillet and sauté for 3 to 4 minutes until translucent.
Tip: Sauté onions until they become translucent for better flavor.
Add two cloves of garlic and sauté for about a minute.
Add boiled potatoes and four cups of cooked, cubed corned beef to the skillet.
Add one cup of shredded cabbage and stir everything together.
Tip: Cook cabbage down on medium heat to release its juices.
Turn heat down to medium and let the mixture cook, stirring occasionally.
Tip: Add extra fat if needed for a crispy texture in the hash.
Mash the mixture flat in the skillet and let it cook for 5 to 7 minutes without stirring.
Flip the hash to brown the other side.
Tip: Flip the hash to achieve even browning and crispiness.
Continue to cook until the hash is crispy to your liking.
Season the hash with salt and pepper to taste.
Tip: Season with salt and pepper to taste, as corned beef can vary in saltiness.
Ingredients
Ingredient: Dairy
→ Substitution: Olive Oil
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Corned beef is typically made from brisket and can vary in fat content depending on the cut.
- •Using leftover potatoes and cabbage from St. Patrick's Day makes this dish a great way to reduce food waste.
- •Sautéing the onions and garlic before adding other ingredients enhances the flavor of the dish.
- •Pressing the hash flat in the skillet helps create a crispy crust, which is a key texture in this dish.
