0.0 from 0 votes
Corned Beef and Cabbage Hash
Get the crispiest corned beef hash with our foolproof method! Press, flip, and enjoy a golden, flavorful breakfast with potatoes and cabbage.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Calories: 508 kcal
Course:
Main Course , Breakfast
Cuisine:
American , British
Ingredients
- 2 cups red baby potatoes cut into 1/2-1/4 inch pieces
- 6 tablespoons salted butter
- 1 large yellow onion finely diced
- 1 tablespoon minced garlic
- 4 cups diced corned beef cooked and chopped
- 2 cups sliced cabbage
- 1 teaspoon chopped fresh parsley optional garnish
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Bring a large pot of water to a boil. Cut 2 cups red baby potatoes into bite-size pieces. Add them to the pot and boil for 7 to 8 minutes, or until just fork-tender. Drain and pat dry. (Skip this step if using frozen hashbrowns.)
- In a large skillet, melt the 6 tablespoons salted butter over medium-high heat. Add the diced 1 large yellow onion and cook for 3-4 minutes until softened.
- Add 1 tablespoon minced garlic and sauté for 1 more minute.
- Add the potatoes, 4 cups diced corned beef and 2 cups sliced cabbage to the skillet and gently stir to combine.
- Reduce heat to medium. Using a spatula, press the mixture down into the skillet to ensure even browning. Cook for 7 to 8 minutes without stirring.
- Flip the hash and cook for another 7 to 8 minutes, or until browned to your preference.
- Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, or to taste. Garnish with 1 teaspoon chopped fresh parsley if you'd like. Serve hot.
Cup of Yum
Notes
- For a shortcut use 2 cups frozen diced hashbrowns instead of potatoes. Add them directly to the skillet after sautéing the onion and garlic, and proceed with the recipe as written. No need to pre-boil them.
- If using leftover potatoes and cabbage from making a roast, melt the butter in the skillet, sauté the onion and garlic briefly, then add your leftover potatoes, cabbage, and corned beef and proceed with the recipe.
Nutrition Information
Serving
1serving
Calories
508kcal
(25%)
Carbohydrates
31g
(10%)
Protein
20g
(40%)
Fat
34g
(52%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
106mg
(35%)
Sodium
1521mg
(63%)
Potassium
1035mg
(30%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
529IU
(11%)
Vitamin C
63mg
(70%)
Calcium
43mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 508
% Daily Value*
| Serving | 1serving | |
| Calories | 508kcal | 25% |
| Carbohydrates | 31g | 10% |
| Protein | 20g | 40% |
| Fat | 34g | 52% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 1521mg | 63% |
| Potassium | 1035mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 529IU | 11% |
| Vitamin C | 63mg | 70% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.