Easy Skillet Corned Beef Hash and Cabbage

Corned beef hash skillet-fried with savoy cabbage, Irish swiss cheese and bacon. This is one of those times when a few ingredients come together to make something surprisingly delicious.

I’m not a fan of the traditional corned beef and cabbage. What I am a fan of is corned beef hash. The kind that comes from a can. Even though I don’t eat it very often I do know this. . .It rocks. {Maybe I’m in the minority? Do you like it?}

I’m not about to cook corned beef just so I can make hash. When I get a hankering for it I turn to the stuff I grew up on.

Paula Deen is the genius behind the idea. The minute I set eyes on her version I knew I had to make it in one form or another. Where Paula uses plain corned beef I use corned beef hash which also has little pieces of potato mixed in.

If corned beef and cabbage together is good stuff then adding potatoes can only make it better.

There’s also Irish swiss cheese (maybe that makes up for the can?) to elevate it and a little bit of crispy bacon crumbled over top. Cabbage loves bacon and so do I.

If you’re looking for an easy recipe to celebrate St. Patrick’s day than I highly recommend this one skillet meal.

Easy Skillet Corned Beef Hash and Cabbage

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: serves 2

Easy Skillet Corned Beef Hash and Cabbage

Corned beef hash skillet-fried with savoy cabbage, Irish swiss cheese and bacon.


1 can (15 ounces) corned beef hash
2 slices bacon
1 medium head savoy or green cabbage, thinly sliced (6 - 8 cups)
coarse salt and fresh ground pepper
1/2 - 1 cup fresh shredded swiss or cheddar cheese (preferably Irish like Kerrygold)


  1. Add the corned beef to a cast iron or non-stick skillet and press it down evenly in the pan. Cook on medium heat until crispy on the bottom, then scrap it up with a sharp metal spatula and turn it over, press down and let it cook until crispy again. Repeat up to 2 more times then remove the hash to a small bowl.
  2. In the same pan cook the bacon until crispy. Remove to a paper-lined plate to drain.
  3. To the same pan over medium heat add the cabbage along with 1/4 cup water. Put a lid on the pan and cook until cabbage is tender about 10 minutes, check every few minutes and stir, if pan dries up add a little bit more water.
  4. After 10 minutes remove the lid and let any excess water cook off, stirring the cabbage often. Turn heat down to low.
  5. Add the hash back to the pan and stir it into the cabbage. Let cook until heated through. Season with salt and pepper to taste.
  6. Sprinkle the cheese over top and put the lid back on until it melts or stick it under the broiler for a minute. Crumble the bacon and sprinkle it over the top to serve.


Adapted from Paula Deen

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.


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  1. says

    OH yes I know the canned corned beef hash. I spent a summer babysitting and having this for lunch as a teenager. Love it, although I haven’t had it in a while. This sounds completely wonderful to me – what a great idea Paula and Reeni! I always had Mary Kay’s Kitchen hash. Think they have roast beef hash, too, but I seem to recall the corned beef was better.

  2. says

    I’ve never had corned beef hash…or corned beef I don’t think! I love that you’re turned it into a cabbage-full hash! Must have such a great crunch.

  3. says

    Hi Reeni, what a flavorful dish!!! I don’t think I’d care that a part of it came out of a can..I do like the crunchy bacon and the potatoes and the cabbage and the cheese mix-ins.. YUM! :)

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