When I saw the leftover corned beef in the refrigerator, I imagined that a skillet of cabbage, corned beef and red potatoes would be tasty. I didn’t realize this would be so delicious that I would be craving it the very next day.
My whole family enjoyed this meal and I can see making this dish a tradition each time I cook corned beef.
Cabbage and Corned Beef Hash
- 2 tablespoons bacon grease or butter divided
- 4 medium red potatoes diced very small, about ¼" in size, about 3 cups
- 1½ teaspoons kosher salt divided
- ½-1 teaspoon freshly ground black pepper
- ½ small yellow onion about ½ cup
- 1 cup cooked corned beef roughly chopped
- ½ small head of cabbage thinly sliced into strips, about 3 cups
- Melt 1 tablespoon of bacon grease in a large skillet over medium-high heat. Add the potatoes and toss to coat. Sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Cover with a lid and cook for 5 minutes.
- Stir the potatoes and cover again. Cook an additional 4-5 minutes, until the potatoes are browned and fork tender. Remove the potatoes to a plate.
- Return the skillet to the stove over medium-high heat and melt the rest of the grease. Add the onions and saute for 2-3 minutes, stirring only once or twice while they brown.
- Add the cabbage, toss to combine and cover with a lid. Cook for 3 minutes, stir and season with ½ teaspoon of salt and pepper to taste. Cover again and continue cooking until the cabbage is bright green and barely softened, about 2 more minutes.
- Add the corned beef and potatoes and toss to combine. Cook an additional 2 minutes, until everything is hot. Taste and adjust seasonings as needed.