Corned Beef Cabbage Breakfast Delight

This crispy corned beef hash transforms leftover corned beef into a satisfying breakfast that's equally delicious for dinner. The combination of golden potatoes, tender cabbage, and savory corned beef creates the perfect balance of textures and flavors that will have everyone asking for seconds.

I discovered this recipe after St. Patrick's Day when facing a refrigerator full of leftovers. What started as a way to avoid waste quickly became a family favorite that my husband now requests regardless of the holiday season.

• Red baby potatoes: Cut into small pieces provide the perfect texture and hold their shape better than russet potatoes
• Salted butter: Adds richness and helps create that irresistible golden crust
• Yellow onion: Delivers sweetness that balances the savory elements
• Minced garlic: Enhances all the flavors without overpowering the dish
• Cooked corned beef: Diced into small pieces gives this hash its distinctive flavor
• Sliced cabbage: Adds nutrition and complements the corned beef perfectly
• Fresh parsley: Brightens the dish and adds a pop of color
• Salt and pepper: For seasoning to your taste preference

Step-by-Step Instructions

Prepare the potatoes:

Boil the diced red baby potatoes for 7 to 8 minutes until just fork tender but not mushy. This precooking ensures they'll be perfectly cooked inside while getting crispy outside. After draining, pat them dry thoroughly with paper towels to remove excess moisture which is crucial for achieving crispiness.

Sauté the aromatics:

Melt butter in a large skillet over medium high heat until it begins to foam. Add the diced yellow onion and cook for 3 to 4 minutes until they become translucent and slightly golden at the edges. The onions should soften but not brown too much at this stage.

Add the garlic:

Add minced garlic to the onions and sauté for just one minute. This short cooking time allows the garlic to release its aroma without burning which would create bitterness. You'll know it's ready when you can smell the fragrant garlic throughout your kitchen.

Combine the main ingredients:

Add the parboiled potatoes, diced corned beef, and sliced cabbage to the aromatic base in the skillet. Gently fold everything together to ensure even distribution of all ingredients. Take care not to mash the potatoes during this process.

Create the crust:

Reduce heat to medium and use a spatula to firmly press the mixture into an even layer across the skillet. This compression is the secret to creating the perfect crust. Allow it to cook undisturbed for 7 to 8 minutes until the bottom develops a beautiful golden brown crust.

Flip and finish:

Carefully flip sections of the hash to turn the crispy side up while allowing the other side to brown. Cook for another 7 to 8 minutes until you achieve your desired level of crispiness. The cabbage should be tender and slightly caramelized at the edges.

Season and serve:

Taste and adjust seasoning with salt and pepper. Remember that corned beef already contains salt, so add cautiously. Sprinkle with fresh parsley before serving for a bright finish. Serve immediately while hot and crispy.

My grandmother always insisted on using a cast iron skillet for this recipe, saying it created the most impressive crust. Years later, I still reach for her well seasoned pan whenever making this dish, and I swear I can taste the generations of family meals that have seasoned it over time.

Making Ahead and Storage

The components of this hash can be prepared up to two days ahead. Cook and dice potatoes, slice cabbage, and chop onions, then store them separately in airtight containers in the refrigerator. When ready to cook, simply assemble and proceed with the recipe. This preparation makes for an incredibly quick weekday breakfast or dinner.

Leftover hash keeps well in the refrigerator for up to 3 days. To reheat, warm a skillet over medium heat with a small amount of butter, add the hash, and cook until heated through and crispy once again. Avoid microwaving if possible as it ruins the crispy texture that makes this dish special.

Serving Suggestions

Transform this hash into a complete meal by topping each serving with a sunny side up or poached egg. The runny yolk creates a luxurious sauce that elevates the entire dish. For dinner, serve alongside a simple green salad dressed with a tangy vinaigrette to cut through the richness.

For brunch gatherings, offer a toppings bar with sour cream, chopped green onions, hot sauce, and diced avocado, allowing guests to customize their plates. A basket of warm soda bread makes the perfect accompaniment and nods to the dish's Irish inspiration.

Ingredient Substitutions

No leftover corned beef? Diced ham or pastrami work wonderfully as alternatives. For a vegetarian version, replace the meat with smoked tempeh or extra firm tofu marinated in soy sauce and liquid smoke.

The red baby potatoes can be swapped for Yukon gold or russets if needed. As mentioned in the notes, frozen hashbrowns make an excellent time saving substitute. Purple cabbage can replace green for a colorful twist, though it will slightly alter the flavor profile.

Frequently Asked Questions

→ How do I get the hash crispy?

Ensure the ingredients are dry before cooking, press the mixture into the skillet, and avoid stirring too often. Let it cook undisturbed for several minutes to create a golden crust.

→ Can I use frozen potatoes?

Yes, frozen diced hashbrowns are a great shortcut. Skip boiling them and add directly to the skillet after sautéing the onion and garlic.

→ How do I use leftover cooked vegetables?

If using leftover potatoes and cabbage, simply sauté the onion and garlic, then add the leftovers along with the corned beef. This saves time and reduces waste.

→ Is it possible to make this dish dairy-free?

Yes, you can substitute the butter with your favorite dairy-free cooking oil, like avocado oil or coconut oil, for a dairy-free version.

→ What substitutes work for corned beef?

Leftover roast beef, ham, or even cooked sausage can work as substitutes. Adjust seasoning to match the flavors.