Corned Beef and Cabbage Hash (Gluten-Free)

Ingredients

• 1 lb Corned Beef
• 1/2 medium head Cabbage
• 2 medium Potatoes
• 1/2 medium Onion
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Prepare your ingredients: Dice the 1 lb of corned beef into 1/2-inch cubes. Cut the 1/2 medium head of cabbage into 1-inch pieces. Peel and dice the 2 medium potatoes into 1/2-inch cubes. Peel and dice the 1/2 medium onion into 1/2-inch cubes.
2. 2Heat the 2 tbsp of olive oil in a large 12-inch skillet over medium heat, which is about 350°F (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.

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