Corned Beef And Cabbage Hash

I'm excited to show you how to make corned beef and cabbage hash. Now this is something I make usually the day after St. Patrick's Day because I always make corned beef and cabbage with those potatoes on St. Patrick's Day and with the leftovers this is the perfect meal. Now maybe you don't have all the leftover potatoes and cabbage and so we're going to prep those ingredients really simple to do. I'm going to take some red potatoes and whether they're large or small we want them to be in about half inch cubes. So that depends like if you're using the cute little baby potatoes just cut them in half. If you're using a large red potato you might have to cut it into eighths or whatever. And what we're going for is about two cups of those diced potatoes. Now you could use a Yukon Gold. That's another delicious waxy potato that I enjoy with this dish but reds are usually the ones that I'm grabbing. Once you've got about two cups of that cut up we're going to head over to the stove. We're going to take those cubed up potatoes add them into a pot of water and then crank that up over high heat until it comes to a rolling boil where we're going to let them boil for about seven to eight minutes until they're just fork tender. Then it's time to drain them. While the potatoes are drained set those aside and prep the other ingredients. We're going to cut a little bit of this cabbage because it's corned beef and cabbage hash right. You have to have cabbage. For the cabbage I want it finely cut up not like coleslaw shredded like angel hair necessarily but I want each piece of this hash to have all the components. So we're going to cut it into little strips first then we're going to take those strips and cut them again. So we've got little little cabbage cubes then we're going to simply cut up an onion and if you don't love onions well that's fine you don't have to use it but we just want a little bit of onion in there too. All of those ingredients are ready now let's go and make some hash. We're going to be using a large skillet over high heat and we're going to add in six tablespoons of salted butter. Give that a stir and let it get melted. Once that butter is melted we're going to add in that chopped onion and we're going to let that saute for about three to four minutes. What we're looking for is a little bit of color but for our onions to become more translucent and of course it's going to smell amazing. Those onions have become fragrant and now we're going to add in about two cloves of garlic and I like fresh because fresh is best but if you're using the garlic that's all right too. Go ahead and let that saute for about a minute. You don't want to go too long on the garlic. Now it's time to add in those potatoes. Our four cups of cooked and cubed up corned beef and I love corned beef. It is so salty, so satisfying. I look forward to it every year and then we're going to add in that one cup of shredded up cabbage. Give everything a stir and we're going to turn that heat down to medium. We don't want to cook it too fast. What's going to happen here is our cabbage is going to cook down and release some of those juices steaming up the rest of it. It's all going to come together beautifully so keep giving that a little stir. Making sure all of that stuff is coated with that butter and as you're stirring this you're going to break up those potatoes and those pieces of corned beef. Now as you're breaking this up and stirring it around, if you feel like you need to add in a little bit more fat in the form of butter or a little bit of cooking oil or whatnot, do so. But it's going to really depend on the leftover corned beef that you're putting in this. Now corned beef can come in a flat or a point. The point tends to be a lot more fatty and so you might not need to add in that extra fat. It really depends on what's going into that pot. I'm adding a little bit more of this fat because I did use the flat of the corned beef and what does that mean? Corned beef actually comes from a brisket and it is the flat not the point so it is a leaner piece of that beef. So I'm just going to give it a little bit more of that fat because the fat is going to give us that crispy texture for our hash. Now that we've stirred it, broke it up quite a bit, what you're going to do to establish that crispy crust is you're going to mash that flat and you're going to leave it alone because if you're stirring stirring stirring you're not going to create that crust. We're going to let that cook mashed flat for about five to seven minutes and then we're going to give it a flip. It's time to flip, loosen that up. Oh here here comes the moment of truth, the beautifulness. Look at that, it's getting brown and beautiful. You just want to flip this over because we're looking for that yummy brown crispiness. That's why corned beef and cabbage hash just works so well because the cabbage softens up, the potatoes get that crispiness and our corned beef gives all of that yummy flavor to the rest of the dish. Just make sure we are keeping that stirred because we don't want burned pieces and not browned pieces in our hash. You can see I'm still just kind of breaking it up. We're just going to keep flipping this until it's crisp to your liking. We're just going to give that one final flip and I think it looks perfectly crispy on those potatoes. Our cabbage has softened down beautifully and now it's time to season it with a little bit of salt and pepper to your liking and then you can just dive right in. I say to season it with salt and pepper to your liking because really not all corned beefs are created equal and some are extra salty and some are not as salty as the others. This is one of my favorite ways to use up leftover corned beef. Thanks for watching. Make sure to click that link below in the description and it'll head over to the website where you can find hundreds of restaurant quality recipes that you can easily make at home. We'll see you later.