Corned Beef Hash and Cabbage Recipe
Corned Beef Hash and Cabbage
After St. Patty’s Day this year, I found myself with a ton of left over corned beef, since Hubby and I are the only ones that eat it. So I ground it up and froze it in 2 cup portions for later. Well, I went through all of the frozen stuff surprisingly fast and then found this recipe–dang! I had to buy corned beef hash in the can because I just couldn’t wait to try this recipe.
I am so glad I didn’t wait, because we LOVED it! It did kind of wreak up the house, but it was worth it and I just cracked the windows a bit afterward…
Corned Beef Hash & Cabbage
Ingredients:
- 1 (15 ounce) can corned beef hash
- 4 slices bacon
- 1 medium head cabbage-thinly sliced
- Salt & Pepper to taste
- 1 cup Swiss cheese-shredded
Directions:
Add the corned beef to a non-stick skillet and press it down evenly in the pan. Cook on medium high heat until crisp on the bottom, then scrape it up with a sharp metal spatula and turn it over, press down and let it continue to cook until crisp again. Repeat until it is as crisp as you like it. Remove from the skillet to a medium bowl.
In the same pan, cook the bacon until crisp, remove to drain on paper towel.
Add the cabbage to the pan with the bacon drippings along with 1/4 cup of water, cook over medium heat with a lid on for about 10 minutes or until the cabbage is tender. Stir every few minutes; add more water if it dries up.
Remove the lid and let the excess water cook off, stirring the cabbage often over low heat-about 20 minutes.
Add the hash back to the pan and stir into the cabbage. Let cook until heated through. Salt & pepper to taste.
Sprinkle the cheese over the top and put the lid back on until it melts. Crumble the bacon over the top to serve.