I have yet to meet another person who loves corned beef hash as much as I do, but I’m sharing this recipe just in case there are more corned beef hash lovers out there!
So the deal with this is that it’s two meals in one: dinner the first night, breakfast the next day. I love to re-purpose leftovers, but it’s especially helpful for me when I’m doing a Whole30 (like I am right now) because it seriously decreases the meal planning pressure.
This slow-cooker corned beef recipe is the one my mom has used for as long as I can remember. It’s one of those great recipes that comes out perfectly every time — good and reliable. Plus, you can fix it and forget it! It’s not Whole30-compliant, but with a few tweaks it can be.
Slow-Cooker Corned Beef and Cabbage
4 cups hot water
2 tbsp. cider vinegar
2 tbsp. sugar
1/2 tsp. freshly ground pepper
1 large or 2 medium onions, cut into wedges
1 3-lb. corned beef round or brisket
8 small white or yellow potatoes, scrubbed and cut into quarters
1 head of green cabbage (about 1 1/2 lbs.), cored and cut into 10 wedges
- In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper, and onions, mixing well.
- Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides.
- Cover and cook on the High heat setting 4 hours.
- Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on High 3 to 4 hours longer, or until the beef is tender.
- To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist. Makes 6 to 8 servings.
Notes: Just leave out the sugar if you’re Whole30-ing! We don’t usually cook our green cabbage in the slow cooker — we sauté it on the stove while prepping to serve. Sometimes my mom will add in carrots with the potatoes and onions.
BAM! Dinner! There will probably be leftovers and they will be delicious as is. But if you need a change of pace, here’s where the hash comes in. It’s super simple and rustic (as my favorite, Ina Garten, would say).
- Roughly dice the cold corned beef, potatoes, etc.
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Add the chopped leftovers to the pan, toss, and then let sit. (I like to get mine a little crispy!)
- Let it sit for a little bit longer than you think you should, then stir, and let sit again. Repeat until the hash is heated through and as crispy as you’d like.
- Serve and enjoy!
Notes: You could add a fried egg on top — that would be delicious! I drizzled my Whole30-compliant Dijon vinaigrette over the top, which was a nice flavor combination.
So there it is. Let me know if you love corned beef hash too. Oh, and happy (almost) Fourth of July!