- This topic has 1 reply, 1 voice, and was last updated December 14, 2014 at 11:42 pm by .
- December 14, 2014 at 11:42 pm #350090
My DM used to make corned beef with potatoes, carrots, and cabbage as most of us do and then serve up the leftovers for breakfast…yum!
Classic Corned Beef Hash with Potatoes and Cabbage
4 tbs butter
3/4 cup chopped onion
1 clove garlic, pressed
3 cups diced leftover potatoes
2 cups chopped leftover corned beef
1 cup diced leftover cabbage
1/2 cup diced leftover carrots, optional
1/2 tsp dried leaf thyme
1 to 2 tbs chopped fresh parsley
1/4 tsp ground black pepper, or to taste
salt, to taste
In a large heavy skillet over medium heat, melt the butter.
Add onion and sauté, stirring, until softened. Add the garlic and sauté for 1 minute longer. Add the diced potatoes, chopped corned beef, cabbage, and carrots, if using.
Stir in the thyme, parsley, and pepper. Taste and add salt, if needed. Stir to blend ingredients.
Pat the mixture down in the skillet and let brown for about 8 to 10 minutes.
Turn and brown the other side. Serves 6.
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