Getting a hearty dinner on the table that everyone will eat is my nightly mission. This corned beef hash with cabbage, with its familiar, savory flavors and fun, mix-and-eat style, is a guaranteed win with both kids and adults. It’s the kind of meal that feels like a warm hug at the end of a long day, a delicious way to use up leftover corned beef or to give a store-bought version a whole new life. I love how the crispy potatoes, tender cabbage, and salty-sweet bites of corned beef come together in one skillet. It’s a cozy, complete meal that reminds me of weekend breakfasts and simple, satisfying suppers. This recipe is my go-to for turning humble ingredients into something truly special, proving that comfort food doesn’t have to be complicated to be completely wonderful.
Table of Contents
Corned Beef Hash with Cabbage
A hearty, one-skillet meal that transforms leftover corned beef and potatoes into a crispy, savory dinner. Tender cabbage and aromatic spices make it a comforting, family-friendly dish perfect for any night of the week.
Ingredients
- 2 tablespoons olive oil or butter, divided
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups diced boiled potatoes (about 3 medium russet or Yukon Gold potatoes)
- 3 cups shredded or chopped cooked corned beef
- 4 cups thinly sliced green cabbage
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Optional for serving: fried or poached eggs, chopped fresh parsley, hot sauce
Instructions
- Heat one tablespoon of oil or butter in a large skillet over medium heat. Add the diced onion and cook for 5-6 minutes until softened. Stir in the minced garlic and cook for 30 seconds more until fragrant.
- Push the onions to the side of the skillet. Add the remaining tablespoon of oil or butter to the center, then add the diced boiled potatoes in an even layer. Let cook undisturbed for 4-5 minutes to develop a golden crust.
- Stir everything together and season with the smoked paprika, thyme, salt, and pepper.
- Stir in the chopped corned beef and the thinly sliced cabbage. Cook, stirring occasionally, for 8-10 minutes, or until the cabbage is tender-crisp and everything is heated through.
- Taste and adjust seasoning. Serve immediately, optionally topped with a fried egg and fresh parsley.
Notes
For best results, use pre-cooked potatoes. A 12-inch skillet is ideal to prevent steaming. Let the potatoes sit undisturbed to get crispy. This is perfect for using leftover corned beef.
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 4
- Sodium: 800
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 5
- Protein: 22
- Cholesterol: 70
Ingredients List
This corned beef hash with cabbage recipe is built on simple, hearty ingredients that come together to create something greater than the sum of its parts. You likely have most of these in your pantry already.
- 2 tablespoons olive oil or butter, divided
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups diced boiled potatoes (about 3 medium russet or Yukon Gold potatoes, parboiled until just tender)
- 3 cups shredded or chopped cooked corned beef
- 4 cups thinly sliced green cabbage
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Optional for serving: fried or poached eggs, chopped fresh parsley, hot sauce
Smart Swaps & Notes:
- Potatoes: No pre-boiled potatoes? Use leftover roasted potatoes or even frozen diced hash browns (thawed and patted dry) for a shortcut.
- Corned Beef: This is perfect for St. Patrick’s Day leftovers! You can use homemade corned beef from my Slow Cooker Corned Beef Cabbage or grab a pre-cooked package from the deli section.
- Cabbage: Green cabbage is classic, but savoy cabbage adds a lovely, tender texture.
- Dairy-Free: Simply use olive oil instead of butter.
Timing
One of the best things about this corned beef hash with cabbage is how quickly it comes together, especially if you’ve got your potatoes pre-cooked.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
That’s about half the time it takes to roast a whole corned beef, making this hash a brilliant solution for a fast, flavor-packed weeknight dinner.
Step-by-Step Instructions
Follow these simple steps for a perfectly crispy, savory corned beef hash with cabbage every time.
Sauté the Aromatics: Heat one tablespoon of oil or butter in a large skillet (cast iron is ideal for maximum crispiness) over medium heat. Add the diced onion and cook for 5-6 minutes, until softened and beginning to turn golden. Stir in the minced garlic and cook for just 30 seconds more until fragrant.
Crisp the Potatoes: Push the onions to the side of the skillet. Add the remaining tablespoon of oil or butter to the center, then add your diced boiled potatoes in an even layer. Let them cook undisturbed for 4-5 minutes to develop a golden-brown crust on one side. This step is key for texture! Then, stir everything together and season with the smoked paprika, thyme, salt, and pepper.
Add the Corned Beef & Cabbage: Stir in the chopped corned beef and the thinly sliced cabbage. The pan will look very full, but the cabbage will wilt down significantly. Cook, stirring occasionally, for 8-10 minutes, or until the cabbage is tender-crisp and the corned beef hash is heated through and beautifully integrated.
Finish and Serve: Taste and adjust seasoning with more salt or pepper if needed. For the ultimate comfort meal, serve your corned beef hash with cabbage immediately, topped with a runny fried egg and a sprinkle of fresh parsley.
Nutritional Information
A serving of this hearty dish (approximately 1.5 cups) provides a balanced mix of protein, carbohydrates, and healthy fats. Please note, this is an estimate and can vary based on specific ingredients used.
- Calories: ~380
- Protein: 22g
- Carbohydrates: 28g
- Fat: 20g
- Fiber: 5g
This corned beef hash with cabbage is a good source of protein from the beef and vitamin C from the cabbage. Using olive oil adds heart-healthy monounsaturated fats. For a lighter version, see the swaps below.
Equipment Needed
You don’t need any fancy gadgets to make this corned beef hash with cabbage shine. A few trusty kitchen staples will do the job perfectly.
- Large Skillet: A 12-inch skillet is non-negotiable here. You need the surface area to cook everything properly without steaming. A well-seasoned cast iron or heavy-bottomed stainless steel skillet will give you the best sear on the potatoes.
- Sharp Knife & Cutting Board: For dicing the onion, mincing garlic, and chopping the corned beef and cabbage.
- Wooden Spoon or Spatula: For stirring and scraping up those delicious browned bits from the bottom of the pan.
- Measuring Spoons: For the spices.
Why You’ll Love This Recipe
This isn’t just another hash recipe. Here’s why this corned beef hash with cabbage will earn a permanent spot in your dinner rotation.
- The Ultimate Clean-Out-The-Fridge Meal: It transforms leftover boiled potatoes and corned beef into a brand-new, crave-worthy dish. No waste, all taste.
- One-Skillet Wonder: Minimal dishes mean maximum enjoyment and easier cleanup—a true win on busy nights.
- Endlessly Adaptable: Don’t have cabbage? Use kale or Brussels sprouts. Want more veggies? Toss in some bell peppers with the onions. This recipe is a forgiving template.
- Comfort in Every Bite: The combination of crispy potatoes, salty corned beef, and sweet, tender cabbage is deeply satisfying and nostalgic. It’s the definition of food that feels like home.
Healthier Alternatives for the Recipe
You can easily tweak this corned beef hash with cabbage to fit different dietary needs without sacrificing an ounce of flavor.
- Lower-Carb / Keto: Swap the boiled potatoes for diced turnips or radishes. They roast up beautifully and mimic the texture of potatoes with far fewer carbs.
- Lower-Sodium: Corned beef is naturally salty. Look for a low-sodium version at the deli counter, or use a leaner cut of roast beef seasoned with your own spice blend. Omit added salt and rely on the herbs and paprika for flavor.
- More Veggie-Packed: Add a whole bag of coleslaw mix instead of just cabbage for extra color and crunch. Stir in a handful of baby spinach at the very end of cooking.
- Lighter Version: Use a leaner protein like shredded chicken or turkey in place of the corned beef, and increase the cabbage ratio for more volume and fiber.
Serving Suggestions
This corned beef hash with cabbage is a complete meal in a pan, but a few simple additions can make it even more special.
- The Classic: Top each serving with a perfectly fried or poached egg. The rich, runny yolk creates a luxurious sauce for the hash.
- Brunch Style: Serve alongside a simple green salad and some toasted sourdough for a fantastic weekend brunch.
- Soup & Hash Combo: For a lighter dinner, pair a smaller portion with a bowl of my hearty Corned Beef Cabbage Soup.
- With a Twist: Love beans on toast? Serve your corned beef hash with cabbage on top of a thick slice of buttered, rustic toast for a hearty Anglo-Irish fusion plate.
Common Mistakes to Avoid
A few simple tips will guarantee your corned beef hash with cabbage turns out perfectly crispy and flavorful, not soggy or bland.
- Using Raw Potatoes: Dicing and boiling your potatoes first is crucial. If you add raw diced potatoes to the hash, they’ll never cook through before the other ingredients burn. Parboil until just fork-tender.
- Overcrowding the Pan: If your skillet is too small, the vegetables will steam instead of sauté, leading to a mushy corned beef hash. Use a large 12-inch skillet and cook in batches if necessary.
- Stirring Too Often: Patience is key for crispy potatoes. Let them sit in the hot oil for a few minutes to form a crust before you stir. Constant stirring steams them.
- Overcooking the Cabbage: Add the cabbage last and cook just until it’s wilted but still has a bit of bite. Overcooked cabbage becomes soggy and can make the whole dish watery.
- Skipping the Seasoning: Corned beef is seasoned, but the potatoes and cabbage need love too. Don’t forget the smoked paprika and thyme—they add depth that takes this hash from good to great.
Storing Tips for the Recipe
This corned beef hash with cabbage makes fantastic leftovers and is a meal-prep dream.
- Refrigerating: Let the hash cool completely, then store in an airtight container in the refrigerator for up to 4 days.
- Freezing: For longer storage, spread the cooled hash in a single layer on a baking sheet to flash-freeze for 1 hour. Then, transfer the frozen chunks to a freezer-safe bag or container. It will keep for up to 3 months. This prevents it from freezing into one solid block.
- Reheating: The best way to reheat corned beef hash and restore its crispiness is in a skillet over medium heat with a tiny splash of oil. Stir occasionally until hot throughout. You can also reheat it in the oven at 375°F on a sheet pan for about 10-15 minutes. The microwave will work in a pinch but will result in a softer texture.
Conclusion
This corned beef hash with cabbage is more than just a recipe; it’s a reliable, delicious strategy for turning simple ingredients into a meal that comforts and satisfies. It’s proof that the best dinners often come from a single skillet and a little bit of kitchen creativity. Whether you’re using up holiday leftovers or just craving something hearty and real, this dish delivers every time.
I hope it becomes a new favorite in your home, too. I’d love to hear how it turns out for you! Did you add a different veggie? Top it with an egg? Let me know in the comments below. And if you’re looking for other ways to enjoy these classic flavors, be sure to check out my Instant Pot Corned Beef Cabbage for a faster main dish, or my Sheet Pan Corned Beef Cabbage for an easy-cleanup dinner. Happy cooking.
FAQs about Corned Beef Hash with Cabbage
What is the best way to cook corned beef hash?
The best way to cook corned beef hash is in a skillet over medium heat. Use a little oil or butter, and cook until the potatoes are browned and crispy, stirring occasionally. For extra flavor, press the hash down to form a crust before flipping.
What is the difference between corned beef hash and regular hash?
Corned beef hash specifically uses corned beef as its primary meat ingredient, while regular hash can use any type of cooked meat, such as roast beef, pork, or even turkey. Regular hash also frequently omits cabbage.
How do you keep corned beef hash from sticking to the pan?
To prevent sticking, use a non-stick skillet or a well-seasoned cast iron pan. Also, ensure the pan is properly heated before adding the hash, and use enough oil or butter to coat the bottom of the pan.
Can I add other vegetables to corned beef hash?
Yes! Corned beef hash is very versatile. You can add other vegetables like diced onions, bell peppers, carrots, or even chopped celery for extra flavor and nutrients. Just be sure to cook them before adding the corned beef to prevent them from being undercooked.
What goes well with corned beef hash?
Corned beef hash is traditionally served with a fried egg on top. It also pairs well with toast, English muffins, or a side of baked beans. Some people also enjoy it with ketchup or hot sauce.
How long does corned beef hash with cabbage last in the fridge?
Cooked corned beef hash with cabbage can be stored in an airtight container in the refrigerator for 3-4 days. Ensure it cools completely before refrigerating.
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