In celebration of St. Patrick’s day…for those who aren’t Irish. Although I know this dish insults some Irish-Americans, this is a simple comfort food from when I was little. Often known back then are ‘poor food’ because they’re simple 1 pan dishes with minimal ingredients. But with the price of canned corned beef these days…its a ‘not’ so poor food.
Using the basic canned corned beef there are only 3 main ingredients to this dish. You can eat it by itself or have it over some rice. My husband even put the leftovers into an egg omelet the next day.
2 Cans corned beef
1 small head cabbage, shredded into 1” side strips
1 Medium Onion, halved and sliced
Ground black pepper
Open up the 2 cans of corned beef hash and empty them into a sauté pan or wok over high heat. Break up and cook for about 5 minutes until browns and is no longer a light pinkish color.
Add your onions and mix into the corned beef hash and let brown for about 2 minutes. Season with garlic powder and black pepper to taste, there is no need to add any salt, since the corned beef should have enough sodium in it.
Add the cabbage and mix through evenly. Lower heat and cover and let simmer for 15 minutes until the cabbage is cooked through stirring occasionally to mix everything.
Serve hot by itself or over some brown rice.