Cabbage and Corned Beef Hash
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.
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.