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:
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
Servings: 4 servings
Ingredients
- 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
Instructions
- 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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Tricia @ Saving room for dessert says
I am feeling very unfortunate right now – I knew this was coming! Love corned beef hash and would imagine homemade is fantastic. Have a lovely day Mary!
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!
Pam says
I wish I was having this for breakfast today!
Paige Flamm says
What a great way to use st. patty's day leftovers!
Paige
http://thehappyflammily.blogspot.com
[email protected] eco friendly homemaking says
We don't eat much meat at all anymore but I am going to make this and leave out the corned beef. Love cabbage and potatoes!!
Big Dude says
Looks like a winner Mary and great shot of it.
Sue/the view from great island says
You are the queen of hash in my book, and I mean that in the very best way!
Inside a British Mum's Kitchen says
I've actually never eaten corned beef – but looking at your pictures I can't wait!
Mary x
Denise [email protected] Brazil To You says
Mmmmmm…What a great breakfast this hash is!!!
motherrimmy says
I've yet to tackle making corned beef, but if it means I get to eat your hash, it will be worth the effort.
Anonymous says
I substitute canned corned beef. Really good and less expensive. Also takes less time
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!
scorpio66 says
We can only get canned Corned Beef in Uk which is very different to your Corned beef. Does anyone have a good recipe so I can make my own corned beef
Dorothy says
Made this tonight and added carrots and peas delicious thank you