CORNED BEEF HASH Recipe

Prepare the Ingredients

Dice the corned beef brisket, shred the cabbage, cube the potatoes, and slice the onions.

Braise the Cabbage

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the shredded cabbage and sauté for about 5 minutes until softened. Pour in the IPA beer, cover, and simmer for 10 minutes until the cabbage is tender. Season with salt and pepper.

Cook the Potatoes

In another pan, heat the remaining tablespoon of olive oil over medium-high heat. Add the cubed potatoes and cook until golden brown and crispy, about 15-20 minutes. Stir occasionally.

Caramelize the Onions

In a separate skillet, add a bit more olive oil if needed and sauté the sliced onions over low heat until they are golden and caramelized, about 15 minutes.

Combine Ingredients

In a large bowl, combine the cooked potatoes, braised cabbage, diced corned beef, and caramelized onions. Mix well.

Cook the Hash

Transfer the mixture to a large skillet and spread it out evenly. Cook on medium heat for about 5-10 minutes, allowing the bottom to get crispy. Sprinkle the shredded Gruyère cheese on top, cover, and let it melt for a few minutes.