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Bring this diner staple home for St. Patrick’s Day

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We wanted a recipe for this diner staple that was easy to make in every home kitchen. In a large bowl we tossed together 1/2-inch cubes of cooked corned beef from the deli counter, unpeeled russet potatoes and carrots, which offered pretty pops of color. We also added shredded cabbage and sliced onion and combined the entire mixture with garlic, thyme, a few spices and vegetable oil.

We transferred the contents of the bowl to a nonstick skillet and cooked them, covered, until the potatoes were tender. We then removed the skillet from the heat and mashed the ingredients into a solid mass with a potato masher.

After adding little nubs of butter all around the sides, we returned the skillet to the heat to brown the hash. Flipping the hash in sections with a spatula gave us control over how much browning was achieved and allowed browning on both sides. The finished hash was bound by creamy potatoes and woven in a web of cabbage, with salty, tender corned beef and subtly sweet carrots in every bite.

Corned Beef and Cabbage Hash

Serves 4 to 6

1 pound russet potatoes, unpeeled, cut into 1/2-inch dice


12 ounces cooked corned beef brisket, cut into 1/2-inch dice

3 cups shredded green cabbage

1 cup thinly sliced onion

2 carrots, peeled and cut into 1/2-inch dice (1/2 cup)


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Rose is Rose Mike Shelton John Cole Adam Zyglis Monte Wolverton Dilbert