Corned Beef and Cabbage Hash

By The Stay At Home Chef

Ingredients

2 cups red baby potatoes (cut into 1/2-1/4 inch pieces)
6 tablespoons salted butter
1 large yellow onion (finely diced)
1 tablespoon minced garlic
4 cups diced corned beef (cooked and chopped)
2 cups sliced cabbage
1 teaspoon chopped fresh parsley (optional garnish)
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)

Prep Time15mins
Cook Time20mins
Servings4

Instructions

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.