Corned Beef And Cabbage Hash

Name: Corned Beef And Cabbage Hash
Ingredients: 2 lbs red potatoes, peeled and cut into 1/4-inch cubes; 3 cups cubed cooked corned beef (1/4-inch cubes); 1 cup finely chopped cooked cabbage; 1/2 cup whipping cream or 1/2 cup half-and-half; 2 tablespoons finely chopped parsley; 8 parsley sprigs; 1 teaspoon Worcestershire sauce; 1/2 teaspoon salt; fresh ground pepper; 2 tablespoons vegetable oil; 1 large onion, finely chopped

11 ingredients

4 steps

Ingredients

2 lbs red potatoes, peeled and cut into 1/4-inch cubes
3 cups cubed cooked corned beef (1/4-inch cubes)
1 cup finely chopped cooked cabbage
1/2 cup whipping cream or 1/2 cup half-and-half
2 tablespoons finely chopped parsley
8 parsley sprigs
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
fresh ground pepper
2 tablespoons vegetable oil
1 large onion, finely chopped

Directions

1

Heat a large saucepan of lightly salted water to a boil. Add the potatoes; boil until cooked but still slightly resistant when pierced with a fork, 7-10 minutes. Drain well.
2

Place the potatoes, corned beef, cabbage, cream, chopped parsley, Worcestershire sauce, salt and pepper to taste in a large bowl. Mix well.
3

Heat the vegetable oil in a large non-stick skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, 4-5 minutes. Add the potato mixture to the onions; mix well.
4

Cook hash, flattening with a spatula as it cooks, over medium-high heat until a slight crust forms on the bottom, about 10 minutes. Occasionally run the spatula around the edges of the skillet to keep the potatoes from sticking. Turn the mixture over; cook, stirring often, until crusty and browned, about 14 minutes. Serve on a platter or in ramekins. Garnish with parsley sprigs.