This corned beef and hash recipe is the comfort food you've been looking for. It can be made with either canned corned beef or leftover cooked corned beef.
2 tablespoons oil
1/3 cup diced onion
4 cups peeled and diced potatoes
1 can (12 ounce size) corned beef, cubed (or leftover cooked corned beef equivalent)
1/2 cup milk
salt and pepper, as needed
1/2 head green cabbage
In a skillet over medium heat, add the oil and onions and potatoes. Cook, stirring frequently, until the onions are soft (the potatoes should still be firm). Add the corned beef and gently stir to break up the meat.
Stir in the milk, salt, and pepper. Bring to a low simmer and let cook for 15-20 minutes or until the potatoes are soft.
Meanwhile, shred the cabbage and cook in boiling water until soft. Drain very well then add to the corned beef hash mixture. Serve hot.
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