My husband is not a big fan of corned beef and cabbage, but once a year he obliges me by eating it. I figured I could jazz up our leftovers a little bit so he would not have to eat the same thing two nights in a row. I got to work and came up with this yummy recipe.
It may not be the prettiest dish in the world, but it is delicious, has a little kick, is easy to make, and is the perfect way to use up that leftover corned beef and cabbage.
Kicked Up Corned Beef Hash
- 1 large onion, finely chopped
- 6 medium red potatoes, finely chopped
- 2 cups cooked cabbage, finely chopped
- 2 cups cooked corned beef, chopped
- 1 can (4.5 oz) chopped green chilis (undrained)
- Garlic salt
- Olive oil
- Pour about 2 tablespoons of olive oil in a large saute pan with a lid.
- Add the onions and potatoes and cook on medium heat for about 10 minutes, stirring occasionally.
- Add the cabbage, corned beef and chilis with liquid. Mix well.
- Sprinkle with garlic salt. I only used about 1 teaspoon because the corned beef is already highly salted.
- Cover and cook, on medium heat for about 15 minutes, stirring occasionally. This will give the potatoes and onions time to soften.
- Remove the cover and turn up the heat to medium high. Continue cooking and stir every 5 - 10 minutes and cook for an additional 20 - 30 minutes. The longer it cooks, the more crispy it gets.
Delicious, especially with a nice piece of crusty bread and a side salad. Enjoy!