Ah, nothing beats comfort food. And hey, it’s St. Paddy’s Day season, so we might as well get the celebration started with some Comforting Beef & Cabbage Hash. You’ll feel right at home with the flavorful corned beef loaded with delicious potatoes, crunchy cabbage, and melty cheese on your plate. It’s hearty; it’s lovely; it’s perfectly festive. Comforting Beef & Cabbage Hash will find its way to your meal rotation over and over during the month of March and even in the months to come… we’re sure of it!
Ingredients
- 2 tablespoons olive oil, plus more, to taste, for greasing the dish
- 1 medium onion, chopped
- salt, to taste
- pepper, to taste
- 8 ounces leftover or deli corned beef, excess fat discarded and thinly sliced crosswise
- 1 clove garlic, finely chopped
- 1 wedge cabbage, cooked and thinly sliced crosswise
- 1/2 cup parsley, chopped, plus more, to taste, for garnish
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 medium russet potatoes, thinly sliced
- 2 cups Gruyère cheese, coarsely grated, divided
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Use the extra oil to coat a deep 8-x8-inch baking dish.
Step 3 –In a large skillet over medium heat, heat 2 tablespoons of the oil.
Step 4 –Add the onions, the salt, and the pepper to the heated oil. Cover the skillet and cook, stirring occasionally, until the onions are tender, 8-10 minutes.
Step 5 –Add the corned beef and the garlic to the onions and cook, stirring occasionally, about 4 minutes.
Step 6 –Transfer the skillet from the heat and fold in the cabbage and 1/2 cup of the parsley.
Step 7 –In a bowl, whisk the heavy cream and the Dijon mustard together.
Step 8 –In the bottom of the prepared baking dish, layer 1/3 of the potatoes, slightly overlapping them.
Step 9 –Top the potato layer with 1/3 of the corned beef mixture and sprinkle with 1/3 of the cheese.
Step 10 –Repeat the layers once, starting with the corned beef mixture and ending with the cheese.
Step 11 –Top the cheese layer with the remaining potatoes and the remaining corned beef mixture.
Step 12 –Pour the mustard-cream mixture over the hash mixture.
Step 13 –Cover the baking dish with foil and bake the hash, about 45 minutes.
Step 14 –Uncover the baking dish and sprinkle the hash with the remaining cheese.
Step 15 –Let it rest for about 10 minutes.
Step 16 –Bake the hash until the potatoes are tender and the top is golden-brown, about 25-30 minutes.
Step 17 –Serve the hash garnished with the extra parsley.
