About
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.
