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Corned Beef & Cabbage Hash




Source of Recipe


Kathy


List of Ingredients




Corned Beef & Cabbage Hash from Kathy


3 tablespoons of olive oil, divided
2 tablespoons of Land O'Lakes unsalted butter
1/2 an onion, thinly sliced
1 medium head of cabbage, cleaned, cored & sliced
2 pinches of kosher salt (for the cabbage)
10 turns of the pepper grinder
1 cup of water or chicken stock
1/2 an onion, chopped
1 extra large baking potato, unpeeled & cubed
Salt and pepper (for the potatoes)
1/2 pound of deli corned beef, shredded
Red pepper flakes, to taste

Recipe





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.

In a separate non-stick 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.