Easy Skillet Corned Beef Hash and Cabbage

If you have approximately 50 minutes to spend in the kitchen, Easy Skillet Corned Beef Hash and Cabbage might be a great gluten free and ketogenic recipe to try. This morn meal has 683 calories, 45g of protein, and 50g of fat per serving. This recipe serves 2. For $4.45 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. If you have shredded cheddar cheese, coarse salt, corned beef, and a few other ingredients on hand, you can make it. Several people made this recipe, and 5341 would say it hit the spot. It is brought to you by Cinnamon Spice and Everything Nice. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is super. Similar recipes include Corned Beef and Cabbage Hash, Corned Beef Skillet Hash, and One Skillet Corned Beef Hash.

Servings: 2

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

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.In the same pan cook the bacon until crispy.

2. 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.

3. Add the hash back to the pan and stir it into the cabbage.

4. 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.

Nutrition Information:

covered percent of daily need