Best 2 Beef Cabbage Hash Recipes
**Beef Cabbage Hash: A Comforting and Flavorful Dish**
Beef cabbage hash is a classic comfort food that is both hearty and delicious. It is typically made with ground beef, cabbage, potatoes, and onions, and is seasoned with a variety of herbs and spices. The dish is often served with eggs for breakfast or brunch, but it can also be enjoyed as a main course for lunch or dinner. This article provides three different recipes for beef cabbage hash, each with its own unique flavor profile. The first recipe is a classic version of the dish, made with ground beef, cabbage, potatoes, and onions. The second recipe adds a bit of spice with the addition of chili powder and cumin. The third recipe is a vegetarian version of the dish, made with tofu instead of ground beef. No matter which recipe you choose, you're sure to enjoy this savory and satisfying dish.
BEEF CABBAGE HASH
"As a busy working mother of two, I often rely on this comforting all-in-one skillet recipe when we need a quick meal," relates Penny Wolverton of Parsons, Kansas. It's simple, satisfying and costs only 55 cents for each serving.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add remaining ingredients. Cover and cook over medium-high heat for 10 minutes or until potatoes are tender.
Nutrition Facts : Calories 333 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 683mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein.
CORNED BEEF AND CABBAGE HASH
My mom sent me this recipe from the March 18, 2009 Orlando Sentinel. It is from a syndicated column called "Seriously Simple" by Diane Rossen Worthington. The article reads: "Corned beef and cabbage might be the ultimate simple recipe. What could be easier than slowly cooking a corned beef with winter vegetables? Not much. I use St. Patrick's Day as an excuse to serve the dish for dinner; but I mostly like it for corned beef hash later in the week. Corned beef hash had become so popular in America by the mid-19th Century that diners and lunch counters offering some form of the dish on their menus were nicknamed hash houses. One variation on this dish is red flannel hash, which is made by adding 2 or 3 cooked, peeled and cubed beets to the mixture. Adding briny cooked cabbage brings in a bold flavor dimension. I like to serve the hash in small ramekins for brunch with scrambled eggs or poached eggs." The recipe recommends the following: "Also try Yukon gold potatoes for the hash. The hash may be prepared up to 2 days ahead, covered and refrigerated. Reheat in a skillet over medium heat. Serve the hash topped with poached eggs, if you like." I haven't tried this yet, but putting it here for safekeeping. Let me know how you like it! I will say I like my hash baked in individual ramekins with an egg nested into each one to bake. If you do this, my general rule is 325 for 30 minutes or until the egg is set as much as you like. Enjoy!
Provided by DeniseBC
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Tips:
- Choose the Right Beef: Use a chuck roast or stew meat for a flavorful and tender hash. These cuts have a good amount of marbling, which will add flavor and prevent the beef from becoming dry.
- Slice the Cabbage Thinly: Thinly sliced cabbage will cook evenly and quickly. You can use a sharp knife or a mandoline to slice the cabbage.
- Season Generously: Don't be afraid to season your hash well. Use a combination of salt, pepper, garlic powder, onion powder, and paprika for a classic flavor. You can also add other spices, such as cumin, chili powder, or cayenne pepper, to taste.
- Cook the Hash in Batches: If you're making a large batch of hash, cook it in batches to prevent the pan from becoming overcrowded. This will help the hash cook evenly and prevent it from steaming.
- Serve with Your Favorite Toppings: Beef and cabbage hash is delicious on its own, but you can also serve it with your favorite toppings. Some popular options include fried eggs, avocado, salsa, and sour cream.
Conclusion:
Beef and cabbage hash is a simple but hearty and flavorful dish that is perfect for a weeknight meal. It's also a great way to use up leftover beef. With a few simple ingredients and a little bit of time, you can create a delicious hash that the whole family will enjoy.
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