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Corned Beef Hash with Cabbage

Crispy corned beef hash with cabbage and a fried egg in skillet
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A one-pan breakfast masterpiece that transforms leftover corned beef, potatoes, and cabbage into a crispy, golden, and deeply satisfying meal. It's the ultimate comfort food upgrade, perfect for a lazy weekend or a hearty start to any day. Simple ingredients come together to create layers of savory flavor and irresistible texture.

Ingredients

Scale
  • 2 tablespoons olive oil or butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3 cups cooked corned beef, chopped into bite-sized pieces
  • 4 cups russet or Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 1/2 medium head of green cabbage, thinly sliced (about 4 cups)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • Optional for serving: fried or poached eggs, chopped fresh parsley, hot sauce

Instructions

  1. Heat oil or butter in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
  2. Push onions to the side. Add chopped corned beef in an even layer and let cook undisturbed for 3-4 minutes to brown. Then stir to combine with onions.
  3. Add diced potatoes to the skillet. Sprinkle with smoked paprika, thyme, salt, and pepper. Stir to coat. Cook for 10-12 minutes, stirring occasionally, until potatoes are tender and golden.
  4. Add all the sliced cabbage to the skillet. Gently fold into the mixture. Cover with a lid and cook for 6-8 minutes. Remove lid, stir, and cook uncovered for 3-5 more minutes until cabbage is tender and moisture has cooked off.
  5. Press the entire mixture down gently with a spatula. Let cook undisturbed for a final 3-4 minutes to form a golden crust on the bottom. Serve immediately.

Notes

For best results, use a large 12-inch skillet to avoid overcrowding. Do not stir too often; let ingredients sit to develop crispy bits. Leftover hash can be stored in the fridge for up to 4 days and reheated in a skillet to restore crispiness. For a lower-carb version, swap potatoes for diced turnips.

Nutrition

Find it online: https://www.stacksipsnack.com/corned-beef-hash-cabbage/