Corned Beef and Cabbage Hash (Gluten-Free)

Instructions

1. 1Prepare your ingredients: Dice the about 450 g of corned beef into 1.27 cm cubes. Cut the 1/2 medium head of cabbage into 2.54 cm pieces. Peel and dice the 2 medium potatoes into 1.27 cm cubes. Peel and dice the 1/2 medium onion into 1.27 cm cubes.
2. 2Heat the 2 tbsp of olive oil in a large 30.48 cm skillet over medium heat, which is about 175°C.
3. 3Add the diced potatoes and diced onion to the hot skillet. Cook, stirring occasionally, for 8 to 10 minutes, or until the potatoes are tender when pierced with a fork and have started to turn golden brown.
4. 4Add the diced corned beef and cabbage pieces to the skillet. Continue to cook, stirring occasionally, for another 5 to 7 minutes, or until the cabbage has softened and the corned beef is heated through. The corned beef should be warm all the way to the center.
5. 5Season the hash with the 1/2 tsp of salt and 1/4 tsp of black pepper. Stir to distribute the seasonings evenly throughout the mixture.
6. 6Serve the corned beef and cabbage hash hot immediately after cooking.

Related Guides