Corned Beef Hash

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This flavorful corned beef hash combines chopped corned beef, shredded cabbage, and potatoes. Top it with eggs to make the perfect breakfast or dinner recipe.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: Irish

Keyword: bacon potato hash, cabbage hash, corned beef hash

Servings: servings

Author: Brandy O'Neill

Ingredients

¼ cup olive oil
1 (28 ounce) bag frozen O'Brien Hash Browns cubed potatoes with potatoes and peppers
2 cups shredded or diced left over corned beef
2 cups thinly shredded green cabbage
2 cloves garlic minced
Kosher salt to taste
black pepper to taste
4 large eggs fried or poached

Instructions

Add olive oil to a 12-inch high-sided skillet over medium heat.
When the oil is hot, add the potatoes and gently stir to combine. Lower the heat to medium-low and add a lid.
Let the mixture cook for about 10 minutes until the mixture is browned on the bottom. Gently flip the mixture over, press into the bottom of the pan and cook for another 10 minutes until browned.
Add the corned beef, cabbage, and garlic and stir to combine.
Cooked, uncovered, for 10 minutes longer or until the cabbage is tender and the corned beef has browned. Taste and season with desired amount of kosher salt and black pepper.
Serve plain or with a fried or poached egg on top.
Store leftover corned beef hash in an airtight container for up to 4 days in the refrigerator.

Notes

Potatoes: If you can't find O'Brien-style potatoes, use frozen hash browns and add chopped peppers and onions if desired. You'll want to use 1/2 cup EACH of chopped bell pepper and yellow onion.
Cabbage: You want to use thinly sliced cabbage so it cooks up quickly. I like using pre-shredded cabbage in a bag in the fresh vegetable aisle. It's often labeled "coleslaw cabbage. You can also use leftover cabbage and finely chop it.

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