Corned Beef Hash and Cabbage

Crispy hot potatoes and cabbage are combined with bites of tender, salty, corned beef to create the most delicious corned beef and cabbage hash.

2 Tbsp. bacon grease or butter, divided
3 cups red potatoes, diced very small, about ¼"
1½ tsp. sea salt, divided
½-1 tsp. black pepper, freshly ground
½ cup yellow onion
1 cup corned beef, roughly chopped
3 cups head cabbage, thinly sliced into strips

Melt 1 Tbsp. of bacon grease in a large skillet over medium-high heat. Add the potatoes and toss to coat. Sprinkle with 1 tsp. of salt and ½ tsp. of pepper. Cover with a lid and cook for 5 minutes.

Stir the potatoes and cover again. Cook an additional 4-5 minutes, until the potatoes are browned and fork tender. Remove the potatoes to a plate.

Return the skillet to the stove over medium-high heat and melt the rest of the grease. Add the onions and sauté for 2-3 minutes, stirring only once or twice while they brown.

Add the cabbage, toss to combine and cover with a lid. Cook for 3 minutes, stir and season with ½ tsp. of salt and pepper to taste. Cover again and continue cooking until the cabbage is bright green and barely softened, about 2 more minutes.

Add the corned beef and potatoes and toss to combine. Cook an additional 2 minutes, until everything is hot. Taste and adjust seasonings as needed.

Makes 4 servings.