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.
Corned beef hash skillet-fried with savoy cabbage, Irish swiss cheese and bacon.
INGREDIENTS:
INSTRUCTIONS:
- 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.
- In the same pan cook the bacon until crispy. Remove to a paper-lined plate to drain.
- 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.
- After 10 minutes remove the lid and let any excess water cook off, stirring the cabbage often. Turn heat down to low.
- 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.
- 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.
Notes:
Adapted from Paula Deen
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It’s past midnight and you are making me hungry! Looks delish.
Thank you! 🙂
Made corn beef and cabbage last night – going home @ lunch time to have the left overs. Yum!
This looks so yummy and easy! Will have to try it soon! And I had no idea Irish Swiss cheese existed.
What a great hash! I could eat that any time of the year, not just St Patrick’s Day!
I always and I do mean always have a can of corned beef hash in my cupboard for that craving I sometimes get. I love the stuff. This is definitely something I want to try.