Corned Beef and Cabbage Hash

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READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a large saucepan of lightly salted water to a boil. Add the potatoes; boil until cooked but still slightly resistant when pierced with a fork, 7-10 minutes. Drain well.
  • Place the potatoes, corned beef, cabbage, cream, chopped parsley, Worcestershire sauce, salt and pepper to taste in a large bowl. Mix well.
  • Heat the vegetable oil in a large non-stick skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, 4-5 minutes. Add the potato mixture to the onions; mix well.
  • Cook hash, flattening with a spatula as it cooks, over medium-high heat until a slight crust forms on the bottom, about 10 minutes. Occasionally run the spatula around the edges of the skillet to keep the potatoes from sticking. Turn the mixture over; cook, stirring often, until crusty and browned, about 14 minutes. Serve on a platter or in ramekins. Garnish with parsley sprigs.
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