Corned Beef And Cabbage Hash

corned beef

🥗Healthier: lean turkey

💰Cheaper: canned corned beef

Canned corned beef is more affordable and has a longer shelf life.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative for frying.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Using bouillon cubes is a cost-effective way to add flavor.

Cut red potatoes into cubes, aiming for about 2 cups.

Boil the cubed potatoes in a pot of water over high heat for 7-8 minutes until fork tender, then drain and set aside.

Finely cut the cabbage into strips and then into small cubes.

Chop the onion into small pieces.

In a large skillet over high heat, melt 6 tablespoons of salted butter.

Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent and fragrant.

Add 2 cloves of minced garlic to the skillet and sauté for about 1 minute.

Stir in the boiled potatoes, 4 cups of cooked and cubed corned beef, and 1 cup of shredded cabbage.

Reduce the heat to medium and stir to coat everything in butter, breaking up the potatoes and corned beef as you go.

If needed, add more fat (butter or oil) depending on the type of corned beef used.

Press the mixture flat in the skillet and let it cook undisturbed for 5-7 minutes to form a crispy crust.

Flip the hash to brown the other side, ensuring to keep stirring to avoid burning.

Season with salt and black pepper to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens