Corned Beef and Cabbage Hash
Corned Beef and Cabbage Hash is a comforting dish that brings warmth to your table with its crispy corned beef, tender cabbage, and savory potatoes. This one-skillet meal is perfect for busy weeknights or leisurely brunches, allowing you to enjoy a burst of flavor with minimal effort. Customize it to your taste with additional veggies or spices, making it a delightful treat for any occasion!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 2 cups cooked corned beef, chopped
- 2 cups green cabbage, finely chopped
- 2 medium Yukon Gold potatoes, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp unsalted butter or olive oil
- Salt and pepper to taste
- Optional: Fresh parsley or thyme for garnish
Instructions
- Prep your ingredients by chopping all vegetables to a uniform size for even cooking.
- In a large skillet over medium heat, melt butter until bubbly. Add onions and garlic; sauté until translucent (about 3 minutes).
- Add diced potatoes; cook until they begin to soften (5-7 minutes).
- Stir in chopped cabbage and corned beef; cook while stirring frequently until the cabbage wilts.
- Season with salt and pepper; let it cook undisturbed for about 5 minutes until crispy on the bottom.
- Serve hot, garnished with optional herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
Keywords: For extra flavor, sear the corned beef first before adding other ingredients. You can substitute sweet potatoes or add spices like paprika for a twist. Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove.