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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cabbage, potato, corned beef hash

Cabbage and Corned Beef Hash

5 from 1 vote
Crispy hot potatoes and cabbage are combined with bites of tender, salty, corned beef to create the corned beef and cabbage hash of your dreams.
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 servings


  • 2 tablespoons bacon grease or butter divided
  • 4 medium red potatoes diced very small, about ¼" in size, about 3 cups
  • 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.
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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!

  3. Dorothy C Jensik says

    Just had corned beef sandwiches (on sale at grocery store). I have some still in refr, so will be trying this out. Thank you for the book–some good recipes listed.5 stars