Corned Beef and Cabbage Hash

Ingredients

• about 450 g Corned Beef
• 1/2 medium head Cabbage
• 2 medium Potatoes
• 1 medium Onion
• 2 tbsp Butter
• 1 tbsp Worcestershire Sauce
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Dice the about 450 g of Corned Beef, the 1/2 medium head of Cabbage, the 2 medium Potatoes, and the 1 medium Onion into small, uniform pieces, about 1.27 cm cubes.
2. 2Melt the 2 tbsp of Butter in a large 30.48 cm skillet over medium heat (176.7°C / 175°C).
3. 3Add the diced 2 medium Potatoes and the diced 1 medium Onion to the hot skillet. Cook, stirring occasionally, for 8 to 10 minutes, or until the potatoes and onions begin to soften and turn slightly golden.
4. 4Add the diced about 450 g of Corned Beef and the diced 1/2 medium head of Cabbage to the skillet. Continue to cook, stirring occasionally, for another 10 to 15 minutes, or until the cabbage is tender and the corned beef is heated through. The cabbage should be wilted and slightly browned in spots.
5. 5Stir in the 1 tbsp of Worcestershire Sauce, the 1/2 tsp of Salt, and the 1/4 tsp of Black Pepper until everything is evenly coated.
6. 6Cook for an additional 5 minutes, stirring occasionally, allowing the flavors to combine and meld together. The hash should be fragrant and well-mixed.
7. 7Serve the Corned Beef and Cabbage Hash hot.

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