Corned Beef And Cabbage Hash Recipes

CORNED BEEF AND CABBAGE HASH

Steps:

• 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.

CORNED BEEF AND CABBAGE HASH

Steps:

• In a large skillet over medium heat saute the potatoes in the oil until tender and lightly brown, about 15 minutes.
• Add more oil if needed.
• Add the onion and saute for 2 minutes more.
• Add the cabbage, corned beef, caraway seeds, salt and pepper.
• Lower heat to medium low, cover and cook for another 10 minutes, stirring occasionally.
• Let cook for another 8 minutes not stirring at all.
• Remove lid and cover hash with a plate, invert and serve.