Crispy Corned Beef and Cabbage Hash with Golden Potatoes
A hearty one-skillet hash that transforms leftover corned beef into a satisfying main course. This dish combines caramelized onions with braised cabbage, crispy golden potatoes, and tender shredded corned beef for a textural contrast that works at breakfast, lunch, or dinner. The cabbage softens and sweetens while steaming, the potatoes brown in olive oil until crunchy at the edges, and the corned beef warms through with just enough red pepper flakes for heat. Perfect for using deli corned beef when you want something faster than slow-cooked brisket. What sets this version apart is cooking the cabbage and potatoes separately before combining them, ensuring each component reaches its ideal texture rather than becoming uniform mush. The result is a rustic, deeply savory hash with layers of flavor and satisfying crunch.
Ingredients
- 3 tablespoon olive oil, divided
- 2 tablespoon unsalted butter
- ½ onion, thinly sliced
- 1 medium head cabbage, cleaned, cored and sliced
- 2 pinch kosher salt, for the cabbage
- ¼ teaspoon freshly cracked black pepper
- 1 cup water or chicken stock
- ½ cup onion, chopped
- 1 extra-large baking potato, unpeeled and cubedcauliflower floretsequal weightvegetable
lower carb, faster cooking time
- kosher salt and freshly cracked black pepper, to taste, for the potatoes(optional)
- ½ pound deli corned beef, shreddedshredded rotisserie chickenequal weightpoultry
lighter option, slightly less salt
- red pepper flakes, to taste(optional)
Instructions
- 1
Heat olive oil with butter in a stockpot over medium-high heat, add thinly sliced onion and cook until lightly caramelized.
- 2
While the onion cooks, clean and core the cabbage, then slice thinly.
- 3
Once onions are caramelized, add cabbage, salt, pepper, and water or stock. Cover and cook over medium-high heat until softened, about 20 minutes.
- 4
In a separate skillet, heat olive oil over medium-high heat, add chopped onion and cook until softened.
- 5
Add diced potato to the onion and continue cooking, stirring occasionally, until potatoes are golden brown, adding more oil if needed.
- 6
Season potatoes with salt and pepper, scatter shredded corned beef on top, and turn until well incorporated.
- 7
Uncover the cabbage pot and remove from heat. Sprinkle with red pepper flakes.
- 8
Transfer the potato and corned beef mixture to the cabbage pot and gently turn to combine.
- 9
Transfer to a serving dish and serve immediately.
Tips
Cook cabbage and potatoes in separate pans to control texture: the cabbage steams until tender while the potato pan stays hot enough for browning. Combining at the end preserves both textures rather than creating a uniform mush.
Shred deli corned beef by hand or with two forks before adding to the potato skillet so it distributes evenly and warms through quickly without breaking apart further.
Add red pepper flakes after uncovering the cabbage so they stay on top and deliver bursts of heat rather than dissolving into the braise. Adjust to your preference at the table.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat in a skillet over medium heat, stirring occasionally, until warmed through. Do not freeze as potato texture degrades.
Prepare vegetables the night before and store separately. Cook the hash fresh on the day of serving for best texture, though you may braise the cabbage up to 8 hours ahead and reheat gently before combining with potatoes.
Serve immediately from the skillet or a warm platter. Pair with a fried or poached egg, whole grain toast, or a sharp pickle on the side. Excellent for brunch, casual lunch, or dinner.
Common Mistakes
Do not skip the separate cooking method to avoid mushy potatoes that won't brown properly.
Do not skip caramelizing the onions to avoid thin, watery cabbage flavor.
Do not over-stir the hash in the final stages to avoid breaking apart the corned beef shreds and potatoes into paste.
Substitutions
Dairy-Free Swaps
General Alternatives
lighter option, slightly less salt
lower carb, faster cooking time
FAQ
Can I use fresh cooked corned beef instead of deli corned beef?
Yes. Use about 0.5 pound of shredded cooked corned beef from a whole brisket, adding it in the same way. Fresh cooked beef may be less salty, so taste and adjust salt levels in the final dish accordingly.
What if I don't have chicken stock and only have water?
Water works fine and lets the sweet caramelized onion and cabbage flavors shine. For more depth, add a bouillon cube or a splash of Worcestershire sauce to the water before adding to the pot.
Can I make this hash ahead and reheat it?
Yes, refrigerate cooked hash in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat, stirring to avoid sticking. The potato texture will soften slightly. Do not freeze as the potato becomes mushy when thawed.