Corned Beef Hash

Yield: 3 servings
Community Recipe from


  • 6 ounce(s) leftover corned beef ( or 1 cup)


  1. 1/2c. green pepper, chopped
  2. 1/4c red (sweet) pepper, chopped
  3. 1 med. onion, chopped (1/2c)
  4. 1 medim potato cubed (1/2 inch cubes) (1 1/2 -2 cups)
  5. 2 -3 c shredded cabbage
  6. Pam Spray
  7. 1/3 c. each sour cream and plain greek yogurt (low fat or fat free)
  8. 1 tbl. spicy mustard
  9. 1/4 t red pepper (more or less as desired)
  10. 1/8 tsp. black pepper
  11. Salt to taste
  12. hard cooked eggs, sliced
  13. Minced parsley (optional for garnish)

  14. In teflon pan( sprayed w/PAM), add green and red peppers, potatos, onions and red/black pepper. saute until potatos are browned. Add corned beef saute about a minute,then cabbage.saute untill cabbage wilts slightly turn off heat, add sour cream mixture and, mustard, mixing well. (Paprika can be substituted for cayenne pepper if desired.)
  15. Place into a casserole (sprayed with PAM). Bake at 350 about 20- 30 min or untill potatoes are completely cooked.
  16. top with parsley and sliced eggs.
April 2013

This recipe is a personal recipe added by LCherry and has not been tested or endorsed by MyRecipes.

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