Monday, March 16, 2009

Corned Beef and Cabbage Hash

Cabbage, caramelized onion, corned beef and pan fried potatoes make a delicious hash.
Cabbage, caramelized onion, corned beef and pan fried potatoes make a delicious hash.

Corned Beef and Cabbage Hash

So we made a quick and easy Irish Soda Bread, delicious Creamy Potato Soup, and a slow simmered, flavorful Irish Stew made with tender lamb, onions and potatoes, but what American St. Patrick's Day menu would be complete without some sort of cabbage dish?

I decided to take the basics of my Southern Style Shortcut Corned Beef and Cabbage and combine it with some browned onions and potatoes, and turn it into a Corned Beef and Cabbage Hash. If you have leftover corned beef after St. Patrick's Day, this would be a great dish to use that.

I don't do a whole corned beef brisket - my husband won't eat it - but instead of using the canned corned beef like I've done in my favorite shortcut style corned beef and cabbage, I decided this time to buy 1/2 pound of Boar's Head brand, deli corned beef, cut thin to a near shred. I'm all for shortcuts when you can take them, so yes this is a shortcut, and maybe even a little closer to doing an actual corned beef brisket myself.

After braising the cabbage in one pot and hashing the potatoes and onion with the corned beef in a different skillet, I gently combined the two. I prefer to do the potatoes separate so that they don't absorb the liquid and lose the browned bits and get soggy. The result is absolutely delicious and this one is a definite keeper! I hope you like it too.

Here's how to make it.

Recipe: Corned Beef and Cabbage Hash

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 4 to 6 servings

  • 3 tablespoons of olive oil, divided
  • 2 tablespoons of unsalted butter
  • 1/2 of an onion, thinly sliced
  • 1 medium head of cabbage, cleaned, cored and sliced
  • 2 pinches of kosher salt (for the cabbage)
  • 1/4 teaspoon of freshly cracked black pepper, or to taste
  • 1 cup of water or chicken stock
  • 1/2 cup of chopped onion
  • 1 extra large baking potato, unpeeled and cubed
  • Kosher salt and freshly cracked black pepper, to taste (for the potatoes)
  • 1/2 pound of deli corned beef, shredded
  • Red pepper flakes, to taste

In a medium sized stockpot, heat 1 tablespoon of olive oil with 2 tablespoons of butter over medium high heat. Add the sliced onion and cook until lightly caramelized. Meanwhile, clean the cabbage by removing the outer leaves, slicing the head in half and removing the core. Slice the cabbage into thin strips. Once the sliced onions are caramelized, add the cabbage to the onion in the stockpot. Add the salt, pepper, and water; cover pot and cook over medium high heat for about 20 minutes or until cabbage is softened.

Meanwhile, in a separate skillet, heat 2 tablespoons of olive oil over medium high heat. Add the chopped onion and cook until softened. Add the diced potato to the onion and continue cooking, stirring and turning occasionally, until potatoes are golden brown, adding additional olive oil if needed. Season with a bit of salt and pepper and scatter the shredded corned beef on top of the potato and onion mixture. Continue turning until well incorporated with the potatoes and onion.

Uncover the cabbage pot and remove it from the heat. Sprinkle the top of the cabbage with red pepper flakes. Transfer the contents of the skillet containing the potatoes and corned beef to the top of the cabbage and gently turn to incorporate them together. Turn out into a serving dish and serve immediately.


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©Deep South Dish
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Posted by on March 16, 2009
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