Are you looking for a hearty and delicious breakfast or brunch recipe? Look no further than corned beef and cabbage hash! This savory and satisfying dish is easy to make and perfect for feeding a crowd. In this article, we’ll show you how to make corned beef and cabbage hash from scratch, and share some tips and tricks along the way.
To make corned beef and cabbage hash, you’ll need the following ingredients:
- 1 pound cooked corned beef, diced
- 2 cups cooked cabbage, chopped
- 2 cups cooked potatoes, diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Here’s how to make corned beef and cabbage hash:
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and garlic, and sauté until the onion is translucent.
- Add the diced corned beef, chopped cabbage, and diced potatoes to the skillet.
- Season with salt and pepper to taste, and stir to combine all ingredients.
- Cook for 10-15 minutes, stirring occasionally, until the hash is heated through and the potatoes are crispy.
- Serve hot, garnished with chopped fresh parsley if desired.
Tips and Tricks
Here are some tips and tricks to help you make the best corned beef and cabbage hash possible:
- Use leftover corned beef and cabbage if you have it. This recipe is a great way to use up leftovers from St. Patrick’s Day!
- Cook the potatoes separately before adding them to the skillet. This will help them get crispy and brown without getting mushy.
- You can also add other vegetables to the hash, like bell peppers, carrots, or mushrooms.
- Serve with a side of eggs for a complete breakfast or brunch.
- Can I make corned beef and cabbage hash ahead of time?
- Can I use canned corned beef for this recipe?
- What kind of potatoes should I use?
- Can I make this recipe vegan?
- What other seasonings can I add to the hash?
Yes! You can make the hash up to a day ahead of time and reheat it in the oven or microwave. Just be sure to store it in an airtight container in the fridge.
While you can use canned corned beef, we recommend using fresh or leftover cooked corned beef for the best flavor and texture.
You can use any kind of potato for this recipe, but we recommend using waxy potatoes like Yukon Gold or red potatoes. They hold their shape better and don’t get as mushy as starchy potatoes like Russets.
Yes! You can substitute cooked tempeh or tofu for the corned beef, and use vegan butter or oil instead of olive oil.
You can add any seasoning you like to the hash, such as paprika, cumin, or thyme. Experiment with different flavors to find your favorite combination!
Corned beef and cabbage hash is a delicious and satisfying breakfast or brunch recipe that’s easy to make and perfect for feeding a crowd. With just a few simple ingredients and some basic cooking skills, you can whip up a batch of this savory and satisfying dish in no time. So next time you’re looking for a hearty breakfast or brunch option, give corned beef and cabbage hash a try!