Corned Beef, Cabbage and Red Potato Hash


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Corned Beef, Cabbage and Red Potato Hash recipe by Barefeet In The Kitchen

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.

If you aren’t fortunate enough to have leftover corned beef in your house,
here are some more hash recipes that are delicious as well:

Smoked Salmon Red Potato Hash

Crispy Onion, Red Potato, Pepper and Mushroom Hash

Potato, Red Pepper, Black and White Bean Hash
Sweet Potato, Bell Pepper, Onion and Sausage Hash with Beet Greens

Bacon, Potato and Summer Vegetable Hash

Sausage, Spinach and Potato Breakfast Hash

Spinach, Black Bean and Potato Hash

Corned Beef, Cabbage and Red Potato Hash recipe by Barefeet In The Kitchen

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Corned Beef, Cabbage and Red Potato Hash

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Servings: 4 servings


  • 1 tablespoon bacon grease or butter divided
  • 3 medium red potatoes diced very small, about 1/4" in size
  • 1/2 small yellow onion about 1/2 cup
  • 1 cup cooked corned beef roughly chopped
  • 1 small head of napa or savoy cabbage thinly sliced into strips, about 3 cups
  • 1 1/2 teaspoons kosher salt divided
  • 1/2 - 1 teaspoon freshly ground black pepper


  • Melt 1/2 of the grease (or butter) in a large skillet over medium high heat. Add the potatoes and toss to coat. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper. Cover with 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 corned beef and saute for 2-3 minutes, breaking it up as it warms in the skillet. Add the cabbage and season with 1/2 teaspoon of salt and pepper to taste. Toss to combine and cover with lid. Let it cook until the cabbage is bright green and barely softened. Add the potatoes back in and toss to combine. Taste and adjust seasonings as needed. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenn says

    Mmmmmmm….. I wish I had a big plate of that hash right now! Love it when you can just throw stuff into a skillet and be done with it!

  2. mmlssoucy says

    I corn my own beef — amazing flavor!! I always make sure I have a lean piece and plenty leftover for hash. We love carrots and lots of onion to go with the cabbage and potatoes. I have never used bacon grease and I think I will start using your recipe when I make my next corned beef hash. Sounds like a tasty change to me. Thank you!