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Corned Beef Hash with Cabbage

Rustic cast iron skillet of savory corned beef hash with cabbage and potatoes.
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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

Scale
  • 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

  1. 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.
  2. 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.
  3. Stir everything together and season with the smoked paprika, thyme, salt, and pepper.
  4. 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.
  5. 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

Find it online: https://harmonymeal.com/corned-beef-hash-cabbage/