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.
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Pradeep Raut
[email protected]I'm not sure what I did wrong, but my hash turned out really dry. I think I might have overcooked the cabbage.
Inter Tiktok
[email protected]This was a delicious and easy recipe. I will definitely be making it again.
Mohf Bxhc
[email protected]This recipe was a bit bland for my taste. I think I'll try adding some more spices next time.
Hoda Habashy
[email protected]I'm not a big fan of corned beef, but I actually really enjoyed this hash. The cabbage and potatoes were cooked perfectly and the corned beef was surprisingly tender.
Tammy Smith
[email protected]This was a great way to use up leftover corned beef and cabbage. I added a few extra vegetables to the hash, like carrots and celery, and it turned out really well.
Khan's Master
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I usually serve it with a side of roasted potatoes and a green salad.
Naima Caraale
[email protected]This was my first time making corned beef and cabbage hash and it turned out great! I followed the recipe exactly and it was perfect. I will definitely be making this again.
Nandy Pharidah
[email protected]I thought this recipe was just okay. The cabbage was a bit too crunchy for my taste and the corned beef was a bit dry. I think I'll try a different recipe next time.
Vapin Haus
[email protected]This was a great recipe! I made it for my St. Patrick's Day party and everyone loved it. It was easy to make and very flavorful.
Milly Ivy
[email protected]I've made this hash a few times now and it's always a winner. It's a great way to use up leftover corned beef and cabbage. I like to add a little extra mustard and horseradish to give it a bit of a kick.
Pam Lemus
[email protected]This corned beef and cabbage hash was a hit with my family! It was easy to make and so flavorful. The cabbage was cooked perfectly and the corned beef was tender and juicy. I will definitely be making this again.