Corned Beef And Cabbage Hash Recipe

Name: Corned Beef And Cabbage Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs red potatoes, peeled and cut into 1/4-inch cubes; 3 cups cubed cooked corned beef (1/4-inch cubes); 1 cup finely chopped cooked cabbage; 1/2 cup whipping cream or 1/2 cup half-and-half; 2 tablespoons finely chopped parsley; 8 parsley sprigs; 1 teaspoon Worcestershire sauce; 1/2 teaspoon salt; fresh ground pepper; 2 tablespoons vegetable oil; 1 large onion, finely chopped

Servings: persons

2 lbs red potatoes, peeled and cut into 1/4-inch cubes
3 cups cubed cooked corned beef (1/4-inch cubes)
1 cup finely chopped cooked cabbage
1/2 cup whipping cream or 1/2 cup half-and-half
2 tablespoons finely chopped parsley
8 parsley sprigs
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
fresh ground pepper
2 tablespoons vegetable oil
1 large onion, finely chopped

1
Heat a large saucepan of lightly salted water to a boil. Add the potatoes; boil until cooked but still slightly resistant when pierced with a fork, 7-10 minutes. Drain well.
2
Place the potatoes, corned beef, cabbage, cream, chopped parsley, Worcestershire sauce, salt and pepper to taste in a large bowl. Mix well.
3
Heat the vegetable oil in a large non-stick skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, 4-5 minutes. Add the potato mixture to the onions; mix well.
4
Cook hash, flattening with a spatula as it cooks, over medium-high heat until a slight crust forms on the bottom, about 10 minutes. Occasionally run the spatula around the edges of the skillet to keep the potatoes from sticking. Turn the mixture over; cook, stirring often, until crusty and browned, about 14 minutes. Serve on a platter or in ramekins. Garnish with parsley sprigs.

879

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs red potatoes, peeled and cut into 1/4-inch cubes, 3 cups cubed cooked corned beef (1/4-inch cubes), 1 cup finely chopped cooked cabbage, 1/2 cup whipping cream or 1/2 cup half-and-half, and more.

Yes, Corned Beef And Cabbage Hash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corned Beef And Cabbage Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions