Corned Beef and Cabbage Hash
Do you have leftover corned beef and cabbage from St. Patrick's Day? This Corned Beef Hash is a favorite way to use leftovers! Simple, easy and oh my, so delicious!
Servings: 6 servings
Calories: 162kcal
Ingredients
- 2 tablespoons butter
- 1 medium onion chopped
- 2 to 3 cups cooked corned beef cut/shredded into bite-size pieces
- 2 to 3 cups chopped cooked potatoes cut into bite-size pieces
- 1 to 2 cups cooked cabbage chopped (*see note)
- 1 cup cooked carrots cut into bite-size pieces
- Salt and pepper
Instructions
- Heat butter in a large skillet over medium heat. Add the onion and cook until it becomes translucent.
- Add the potatoes, corned beef, carrots and cabbage to the skillet. Spread in an even layer. Increase the heat to medium-high, press down with a metal spatula slightly on the mixture so it has contact with the skillet.
- Cook until the underside is nicely browned, then flip sections of the hash over. Try not to smash the potatoes in the process. You should hear a nice sizzle as it cooks. If needed, add a bit more butter to the skillet if the hash begins to stick.
- Once browned, remove from the heat and season with salt and freshly ground pepper to taste.
Notes
Potatoes
My guys tend to eat a lot of potatoes on St. Patrick's Day. If needed, add frozen shredded potatoes (a hash brown mix) to the hash.Cabbage
I love cabbage in this dish. Similar to the potatoes, you can always add raw shredded cabbage to the mix in lieu of cooked cabbage.Nutrition
Calories: 162kcal | Carbohydrates: 12g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 515mg | Potassium: 455mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3696IU | Vitamin C: 21mg | Calcium: 25mg | Iron: 1mg