Corned Beef Hash Skillet with Leftover Cabbage & Crispy Potatoes
Turn your leftover cabbage into a comforting skillet dish that's easy on the wallet.
Prep Time
15 mins
Cook Time
30 mins
Servings
4
Difficulty
Medium
Nutrition Facts
300
Calories
15g
Protein
28g
Carbs
14g
Fat
Ingredients
- 2 cups leftover cooked corned beef, diced (or canned corned beef)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and cubed (about 3 lbs)
- 1/2 cup finely shredded cabbage
- 1 tbsp olive oil
- Salt and pepper to taste
- Hot sauce (optional for a kick)
Instructions
- 1
Preheat your skillet over medium heat. Add the olive oil and allow it to get nice and hot.
- 2
While the skillet is heating, place the cubed potatoes in a pot of salted water and bring to a boil. Reduce heat and simmer until just tender but still holding their shape (about 10 minutes). Drain and set aside.
- 3
In your heated skillet, add the chopped onion and minced garlic. Sauté for about 5 minutes until they start to soften and become fragrant.
- 4
Add the cooked potatoes to the skillet with the onions and garlic. Sprinkle salt and pepper over them and mix well. Cook on medium heat, stirring occasionally, until the potatoes are crispy (about 10 minutes).
- 5
Once the potatoes have started crisping up, add your leftover corned beef and finely shredded cabbage into the skillet. Mix everything together evenly.
- 6
Let it cook for another 5-7 minutes to warm through the meat and wilt the cabbage slightly. If desired, sprinkle a bit of hot sauce over the top for an extra kick.
So you've got leftover corned beef and cabbage from last week, and now what? Turn it into a delicious skillet meal that's as comforting as it is easy on the wallet. This dish brings all the flavor of a traditional hash with an unexpected twist—cabbage! Who knew leftovers could be this good?
Why This Recipe is Awesome
- It’s versatile: Got extra cabbage and corned beef? No problem. This recipe works wonders for using up leftovers without compromising on taste.
- Quick and easy: Just 30 minutes from start to finish, making it perfect for a weeknight dinner or a lazy weekend brunch.
- Hearty and satisfying: Packed with protein and veggies, this skillet hash is the ultimate comfort food that keeps you full and happy.
Common Mistakes to Avoid
- Not prepping your potatoes properly—start with boiling them until just tender. Overcooked potatoes will become mushy when fried.
- Overcrowding the pan—give those potatoes some space! Crowded pans lead to steamed veggies instead of crispy goodness.
- Skipping the seasoning—don’t forget to season your hash with salt and pepper; it makes all the difference.
- Neglecting the cabbage’s freshness—shredded cabbage should be added towards the end for maximum crunch and flavor.
Alternatives & Substitutions
- No corned beef? Ham or leftover roast beef work equally well.
- Can’t find cabbage? Try substituting with sautéed spinach or kale for a nutrient-packed twist.
- Looking for less starch? Swap out potatoes for sweet potatoes or use cauliflower rice as a base instead.
FAQ (Frequently Asked Questions)
Can I use canned corned beef? Absolutely! Canned corned beef is just as good here, especially if you're in a pinch. Drain and dice it up before adding to the skillet.
Is this recipe vegetarian-friendly? Not traditionally, but you can make it work by using tempeh or seitan instead of meat for a protein-packed alternative.
How do I store leftovers? Store leftovers in an airtight container in the fridge. It makes great breakfast the next morning reheated in the microwave!
Final Thoughts
This Corned Beef Hash Skillet with Leftover Cabbage is more than just a dish; it's a celebration of leftovers done right. Transform your fridge’s forgotten corners into a hearty, comforting meal that will leave you wanting seconds (and maybe thirds). Whether it’s a cozy Sunday brunch or a quick weeknight dinner, this hash has got you covered.
Now go ahead and whip up something delicious with what you’ve got!