Easy Corned Beef Hash and Cabbage Recipe

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Corned Beef Hash and Cabbage is the perfect way to use your corned beef and cabbage St. Patrick's leftovers. It combines cooked corned beef brisket, cabbage, carrots, potatoes, eggs, and spices to create the easiest dish for leftovers that tastes out of this world!

Corned Beef Hash and Cabbage

I love St. Patrick's Day for many reasons. One of them is so I can pinch my kids, another to eat Corned Beef and Cabbage, but my favorite reason is that I love leftover corned beef so that I can make skillet corned beef hash and cabbage.

This leftover dish is so easy to make and tastes delicious! It is the perfect dish to make in the morning for breakfast or serve for dinner as well. I love that it is all cooked right in a cast-iron skillet for easy cleanup as well!

How to make Corned Beef Hash and Cabbage

1. In a large (12 inch) skillet over medium-high heat, melt the butter. Add the onion and cook the onion until softened, about 4 to 5 minutes, stirring as needed to avoid burning.

2. To the skillet, add the remaining ingredients. Cook, stirring often until heated through.

3. If desired, create 6 pockets in the hash and crack one egg into each hole. Cover the skillet and reduce the heat to medium. Cook until the eggs reach your desired doneness. Season the eggs with salt and black pepper prior to serving.

Tips Tricks and FAQs

• The eggs on this dish are optional. Include them if you would like or leave them off.
• You can easily use your potatoes from your dinner on St. Patrick's Day if you have leftovers. You can also use frozen shredded potatoes as well if you want to save time by not cooking more potatoes.
• If you love this recipe, but don't have leftover corned beef you can substitute it for roast beef or even ham.
• You do not need a cast-iron skillet to make this dish. Just be sure you use a pot that is non-stick. The advantage of a cast-iron skillet is that it gives the potatoes a crusty exterior without burning them.

Storage

Fridge

Store your leftovers in an airtight container in the fridge for 1-2 days.

Reheating

Heat your corned beef hash and cabbage in the microwave until warm. To help with the moisture, add a few drops of water before cooking and cover to help lock in some moisture in the dish.

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Corned Beef Hash and Cabbage is the perfect way to use your St. Patrick's leftovers as it combines cooked corned beef brisket, cabbage, carrots, potatoes, eggs, and spices to create the easiest dish for leftovers that tastes out of this world!

Ingredients

• 3 tablespoons butter
• 1 onion, diced
• 1 cup cooked baby carrots, sliced
• 3 cups cooked, cubed potatoes
• 1 cup cooked and cubed corned beef brisket
• 2 cups steamed cabbage
• ½ teaspoon dried thyme leaves'
• ½ teaspoon garlic powder
• 6 eggs, if desired

Instructions

1. In a large (12 inch) skillet over medium-high heat, melt the butter. Add the onion and cook the onion until softened, about 4 to 5 minutes, stirring as needed to avoid burning.
2. To the skillet, add the remaining ingredients. Cook, stirring often until heated through.
3. If desired, create 6 pockets in the hash and crack one egg into each hole. Cover the skillet and reduce the heat to medium. Cook until the eggs reach your desired doneness. Season the eggs with salt and black pepper prior to serving.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 335 Total Fat: 18g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 241mg Sodium: 162mg Carbohydrates: 24g Fiber: 4g Sugar: 4g Protein: 20g

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Source: https://www.sparklestosprinkles.com/corned-beef-hash-and-cabbage/

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