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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: American
Servings: 4servings
Ingredients
2tablespoonsbacon grease or butterdivided
4medium red potatoesdiced very small, about ¼" in size, about 3 cups
1½teaspoonskosher saltdivided
½-1teaspoonfreshly ground black pepper
½small yellow onionabout ½ cup
1cupcooked corned beefroughly chopped
½small head of cabbagethinly 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.