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For the first time ever, I made Corned Beef Hash tonight. Brian has been eating tons of the canned stuff -- Armour brand, I think. I'd planned to ask others for a recipe but recently found one in Bon Appetit.
At any rate, it was freaking delicious. I had doubts about putting cabbage in there but it worked out great. Brian went wild over it and he's planning on having leftover hash for breakfast. Here's the recipe which I made in a non-stick skillet:
Corned Beef Hash
Serves 6. Recipe from Bon Appétit, May 2013.
6 Tbsp. (3/4 stick) unsalted butter
1 medium red onion, thinly sliced
6 garlic cloves, smashed
2 cups thinly sliced green cabbage
1-1/2 lb. Yukon Gold potatoes (about 4 large), peeled, coarsely grated
1 tsp. Four Seasons Blend* (this is kosher salt, freshly ground black pepper, garlic salt and cayenne pepper – I just added a 1/4 tsp. each of kosher salt, black pepper, cayenne pepper and granulated garlic instead of garlic salt)
12 oz. cooked corned beef, cut into matchstick-size pieces)
1/4 cup chopped fresh flat-leaf parsley
Melt butter in a large heavy skillet over medium-high heat. Add onion, garlic, and cabbage; cook, stirring occasionally, until onion and cabbage are golden brown and crisp at edges, 15-20 minutes.
Add potatoes and Four Seasons Blend*; cook, occasionally scraping up browned bits from bottom and folding into hash, until potatoes are crisp and cooked through, 20-25 minutes. Fold in corned beef and cook until crisp, about 5 minutes. Fold once more. Top with parsley.
*This recipe is entitled Corned Beef Hash with Eggs and also comes with a recipe for Dried Chile Salsa and Four Seasons Blend. I just eliminated the eggs and that seasoning blend, as my husband, the CBH fan, wouldn’t like eggs on top and the seasoning blend wasn't special enough to make a lot of.
At any rate, it was freaking delicious. I had doubts about putting cabbage in there but it worked out great. Brian went wild over it and he's planning on having leftover hash for breakfast. Here's the recipe which I made in a non-stick skillet:
Corned Beef Hash
Serves 6. Recipe from Bon Appétit, May 2013.
6 Tbsp. (3/4 stick) unsalted butter
1 medium red onion, thinly sliced
6 garlic cloves, smashed
2 cups thinly sliced green cabbage
1-1/2 lb. Yukon Gold potatoes (about 4 large), peeled, coarsely grated
1 tsp. Four Seasons Blend* (this is kosher salt, freshly ground black pepper, garlic salt and cayenne pepper – I just added a 1/4 tsp. each of kosher salt, black pepper, cayenne pepper and granulated garlic instead of garlic salt)
12 oz. cooked corned beef, cut into matchstick-size pieces)
1/4 cup chopped fresh flat-leaf parsley
Melt butter in a large heavy skillet over medium-high heat. Add onion, garlic, and cabbage; cook, stirring occasionally, until onion and cabbage are golden brown and crisp at edges, 15-20 minutes.
Add potatoes and Four Seasons Blend*; cook, occasionally scraping up browned bits from bottom and folding into hash, until potatoes are crisp and cooked through, 20-25 minutes. Fold in corned beef and cook until crisp, about 5 minutes. Fold once more. Top with parsley.
*This recipe is entitled Corned Beef Hash with Eggs and also comes with a recipe for Dried Chile Salsa and Four Seasons Blend. I just eliminated the eggs and that seasoning blend, as my husband, the CBH fan, wouldn’t like eggs on top and the seasoning blend wasn't special enough to make a lot of.
I'll make some salad later.. 
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it cooked in coconut sauce, like curry but without cumin and coriander.. and I boiled some water spinach seasoned with a bit salt..
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