Corned Beef and Cabbage Hash

AuthorOMB Z&ECategory, , DifficultyBeginner

A great way to use your St Patrick's Day leftovers!

Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins

 2 lbs Corned Beef, Cooked
 ¼ Cabbage, Shredded
 3 Large Potatoes, Shredded
 1 Medium Vidalia Onion, Medium Dice
 2 Cloves of Garlic, minced
 1 tbsp Parsley (Fresh minced or Dry)
 Salt, to taste
 Pepper, taste
 Olive Oil

1

In a large pan or skillet, heat Olive Oil to medium.

2

Add in, Potatoes, then Onions and Garlic, then Corned Beef, then finally Cabbage and Parsley, and cover with foil.

3

Let sit for 5 minutes, then uncover and turn heat to medium-high.

4

Mix skillet around and allow to hash to get a crust. Make sure the bottom doesn't burn*.

*Cooking time could depend on stove and pan/skillet material and thickness.

5

Season with Salt and Pepper and serve!

Ingredients

 2 lbs Corned Beef, Cooked
 ¼ Cabbage, Shredded
 3 Large Potatoes, Shredded
 1 Medium Vidalia Onion, Medium Dice
 2 Cloves of Garlic, minced
 1 tbsp Parsley (Fresh minced or Dry)
 Salt, to taste
 Pepper, taste
 Olive Oil

Directions

1

In a large pan or skillet, heat Olive Oil to medium.

2

Add in, Potatoes, then Onions and Garlic, then Corned Beef, then finally Cabbage and Parsley, and cover with foil.

3

Let sit for 5 minutes, then uncover and turn heat to medium-high.

4

Mix skillet around and allow to hash to get a crust. Make sure the bottom doesn't burn*.

*Cooking time could depend on stove and pan/skillet material and thickness.

5

Season with Salt and Pepper and serve!

Corned Beef and Cabbage Hash
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