3medium red potatoesdiced very small, about 1/4" in size
1/2small yellow onionabout 1/2 cup
1cupcooked corned beefroughly chopped
1small head of napa or savoy cabbagethinly sliced into strips, about 3 cups
1 1/2teaspoonskosher saltdivided
1/2 - 1teaspoonfreshly 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!
Corned Beef, Cabbage and Red Potato Hash https://barefeetinthekitchen.com/corned-beef-cabbage-and-red-potato-hash-recipe/