Homemade corned beef and cabbage was always one of my childhood favorites, and since I’ve been making it for them the past two years, it’s a favorite of my husband and children as well. Leftovers rarely last beyond the next day.
But, this past St. Paddy’s Day, I purposely divided our dinner in half and saved the leftovers for breakfast that following Saturday morning instead of allowing the family to finish it up as lunches. Why? Because my mother and brother both rave about Alton Brown’s corned beef hash, so this year, I decided to give it a try.
It was totally worth saving. Hubby, the kids, and I all loved it. It’s way better than the canned stuff my family used to cook on camping trips!
It is a breakfast dish that I will save for just the couple times a year I make corned beef and cabbage, though, because it’s a bit too high in calories, fat, and points to become a regular weekend breakfast in our home.
- 3 tablespoons light margarine (I use Brummel and Brown)
- 1 cup finely chopped red bell pepper
- 2 cloves garlic, minced
- 5 cups leftover corned beef and cabbage, well drained (I used 4 leftover servings from our Taste Place recipe)
- ½ teaspoon chopped fresh thyme
- ½ teaspoon chopped fresh oregano
- ¼ teaspoon freshly ground black pepper
- Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes.
- Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine.
- Once combined, spread the hash evenly over the pan and firmly press down with a spatula.
- Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes.
- After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned.
- Serve immediately.