Gluten-Free Corned Beef and Cabbage Hash

Ingredients

• about 450 g Corned Beef
• 0.5 medium head Cabbage
• 2 medium Potatoes
• 1 medium Onion
• 2 tablespoons Olive Oil
• 1 tablespoon Dijon Mustard
• 0.25 teaspoon Salt
• 0.25 teaspoon 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 into 1.27 cm cubes. Cut the 0.5 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 medium Onion into 1.27 cm cubes.
2. 2Heat 2 tablespoons of Olive Oil in a large 30.48 cm skillet over medium heat, which is about 175°C.
3. 3Add the diced 1 medium Onion and the diced 2 medium Potatoes to the hot skillet. Sauté for 10 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork and have a slightly golden color.
4. 4Add the diced about 450 g of Corned Beef and the cut 0.5 medium head of Cabbage to the skillet. Continue to cook for 5 to 7 minutes, stirring occasionally, until the corned beef is heated through and the cabbage has softened.
5. 5Stir in 1 tablespoon of Dijon Mustard, 0.25 teaspoon of Salt, and 0.25 teaspoon of Black Pepper until everything is well combined.
6. 6Serve the hash hot immediately.

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