Corned Beef and Cabbage Hash

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Get the crispiest corned beef hash with our foolproof method! Press, flip, and enjoy a golden, flavorful breakfast with potatoes and cabbage.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Main Dish

Cuisine: American, English

Keyword: Corned Beef and Cabbage hash

Servings: servings

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.

[yeetvid]

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.