Corned Beef & Cabbage Hash

Serve our Corned Beef and Cabbage Hash as a standalone breakfast or brunch dish, or pair it with a side of eggs for added protein. You can also enjoy it as a tasty side dish alongside your favorite main course for dinner. However you choose to enjoy it, this flavorful hash is sure to be a hit with your family and friends.

Yield: 3-4

Author: Chef Jorge Montes

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Corned Beef and Cabbage Hash

Transform your St. Patrick's Day leftovers into a delicious Corned Beef and Cabbage Hash. This quick and easy hash is a delicious reminder that leftovers can be just as satisfying as the original meal.

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• *This recipe uses leftover corned beef and cabbage*
• 1 cup corned beef, diced into ½ inch cubes
• 1 large carrot, diced into medium pieces
• 1/2 head cabbage, sliced into large dice
• 1 onion, diced
• 2 Tbsp. olive oil
• 1 bay leaf
• 1 Tbsp. whole grain mustard
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Optional: Sunny side up eggs for serving
• Tools: Cutting board / Chef knife/ wooden spoon/ Sauté pan

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
2. Add the diced corned beef and bay leaf to the skillet. Cook over medium-high heat for 1 minute, allowing the meat to heat through.
3. Incorporate the diced carrot and sliced cabbage into the skillet. Season with mustard, salt, and pepper. Stir well to combine.
4. Cook the mixture over high heat for an additional 2 minutes, stirring occasionally, until the hash begins to crisp up slightly.
5. Remove the bay leaf from the skillet and discard.
6. Serve the corned beef and cabbage hash immediately on plates. Optionally, top each serving with a sunny side up egg for a hearty breakfast dish.
7. Garnish with fresh parsley before serving.

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