Corned Beef and Cabbage Hash (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups red baby potatoes, cut into 1/2-1/4 inch pieces
02 -
6 tablespoons salted butter
03 -
1 large yellow onion, finely diced
04 -
1 tablespoon minced garlic
05 -
4 cups diced corned beef, cooked and chopped
06 -
2 cups sliced cabbage
07 -
1 teaspoon chopped fresh parsley (optional garnish)
08 -
1/4 teaspoon salt, or to taste
09 -
1/4 teaspoon black pepper, or to taste
# Instructions:
01 -
Bring a large pot of water to a boil. Cut red baby potatoes into bite-size pieces. Add them to the pot and boil for 7 to 8 minutes, or until just fork-tender. Drain and pat dry. Skip this step if using frozen hashbrowns.
02 -
In a large skillet, melt the salted butter over medium-high heat. Add the diced yellow onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for 1 more minute.
03 -
Add the potatoes, diced corned beef, and sliced cabbage to the skillet and gently stir to combine.
04 -
Reduce heat to medium. Using a spatula, press the mixture down into the skillet to ensure even browning. Cook for 7 to 8 minutes without stirring.
05 -
Flip the hash and cook for another 7 to 8 minutes, or until browned to your preference.
06 -
Season with salt and black pepper to taste. Garnish with chopped fresh parsley if desired. Serve hot.
# Notes:
01 -
For a shortcut, use 2 cups of frozen diced hashbrowns instead of fresh potatoes. Add them directly to the skillet after sautéing the onion and garlic, and skip the boiling step.
02 -
If using leftover potatoes and cabbage, sauté the onion and garlic in melted butter, then add leftovers and corned beef to proceed with cooking.