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.

Corned Beef Hash with Cabbage

In my mind, there is no reason why corned beef isn’t available in the meat case all year round. It is such a seasonal thing around March but I think retailers are getting the hint.

I used to have to wait until March to find it in the store. This year I found it in January and I was quite excited about that discovery! I’m going to be watching for it to come on sale and stock up my freezer so we can enjoy corned beef dishes year around.

Recently, 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. That is, if I can stash enough leftovers to make it.

Corned Beef Hash with cabbage is a dish that works for any meal, any time of day. Our favorite is for breakfast.

Corned Beef and Potatoes

Diced potatoes are browned crispy in a little bit of butter or bacon grease. If you use red potatoes and dice them small they will fry up in about 10 minutes.

Once the potatoes are crispy, yet still tender, remove them from the heat and saute the onions for 2-3 minutes. As they start to soften add the cabbage stirring to combine. Cover with a lid and cook until the cabbage starts to slightly wilt.

Add the potatoes and corned beef to the skillet, stir and keep on the heat for just a minute or two. Taste and adjust seasonings if needed. I serve it with an over-easy egg on top, that no one can resist!

Cabbage and Corned Beef Hash

You’ll need these ingredients to make this recipe:

• bacon grease or butter
• red potatoes
• kosher salt 
• freshly ground black pepper
• yellow onion 
• corned beef 
• cabbage 

Hash Recipes

If you aren’t fortunate enough to have leftover corned beef in your house, here are a few more hash recipes that are delicious as well:

The smokiness of the salmon combines perfectly with the tangy horseradish sauce and the warm skillet of potatoes and eggs.

Crispy onions, tender potatoes, fresh bell peppers, and mushrooms create a mouthwatering hash that is hearty and filling for breakfast, lunch, or dinner.

Crispy browned hash browns and crisp-tender asparagus with plenty of bacon and a fried egg on top. That’s basically my idea of breakfast heaven.

The possibilities are endless with this Crispy Onion, Red Potato, Pepper and Mushroom Hash, or the Potato, Red Pepper, Black and White Bean Hash.

Try Sweet Potato, Bell Pepper, Onion and Sausage Hash with Beet Greens or Bacon, Potato and Summer Vegetable Hash next time you’re looking for something new.

Print

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.

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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.

{originally published 3/21/13 – recipe notes and photos updated 2/9/23}

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