Irish Dishes: How to Make Corn Beef and Cabbage Hash Recipe

 

Corn Beef & Cabbage Ingredients:

Corned Beef and Cabbage:

2 pounds corned beef brisket plus seasoning packet

1 large onion

1 medium head of cabbage

¼ cup apple cider vinegar

2 tablespoons Dijon mustard

1 tablespoon honey

¼ teaspoon ground cloves

½ teaspoon caraway seed

2 (12 ounce) bottles stout beer

For Hash:

4 large potatoes

1 bell pepper

1 tablespoon minced garlic

1 teaspoon dried thyme

4 eggs, for serving

Toast, for serving

Directions:

1. The night before, put the corned beef brisket, fat side up, in the slow cooker. Top with the seasoning packet.
2. Chop the onion and cabbage into large wedges and put them in as well. Season everything with salt and pepper.
3. Mix together the mustard, honey, vinegar, caraway seeds, and cloves. Pour the mixture over the brisket and vegetables. Then, top with the beer.
4. Cook everything overnight, on low for 8-10 hours.
5. The next morning, take the meat and vegetables out of the slow cooker to cool for at least 15 minutes. Dry off any excess moisture by patting lightly with paper towels.
6. Meanwhile, peel and chop the potatoes into even cubes. Slice the bell pepper, onion, and cabbage wedges into thin strips.
7. When ready to cook, melt about two tablespoons of butter over low heat and cook the onion until it becomes translucent.
8. Turn the heat up to medium high and add in the potatoes, stirring them occasionally until they brown.
9. Meanwhile, slice about a pound the corned beef, against the grain, into bite-sized chunks.
10. When the potatoes are golden and have started to become tender, add in the corned beef, cabbage and the bell pepper.
11. Once the pepper becomes tender and the edges of the meat have started to caramelize, add in the garlic and thyme.
12. Toss everything and use you’re the back of your spatula to mash the hash together.
13. Serve warm, topped with eggs in the style of your choice and buttered toast.

While you could absolutely make the corned beef the night before as instructed, this dish is perfect for using up leftovers. You could even make things a bit fancier by serving the hash over a toasted English muffin and topping it with a poached egg and a drizzle of hollandaise. But whatever application you choose, this is one St. Patty’s Day recipe that you’ll look forward to using year after year.

For more St. Patrick’s Day recipes, click here.