4-Ingredient Corned Beef Hash and Cabbage Directions:
Spread the sliced onion across the bottom of a 5- to 6-quart slow cooker.
Spoon the corned beef hash over the onion and gently spread into an even layer.
Arrange the cabbage on top. Pour the broth around the sides.
Cover and cook on LOW for 4–5 hours, until the cabbage is tender and the mixture is hot throughout.
Gently fold the layers together if desired, then serve with spoonfuls of the cooking juices.
Practical Woman's Secret
Keep the cabbage pieces similar in size and avoid stirring repeatedly. This helps the leaves hold their shape and keeps the hash from breaking down too much.
Serving and Storage
Serve hot in shallow bowls, dividing the cabbage, onion and hash evenly.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered with a splash of broth or water until hot throughout.
Nutrition Information
Estimated per serving: ¼ of the recipe, based on 4 servings using two 15-ounce cans of corned beef hash
Calories: 440 kcal
Protein: 23 g
Carbohydrates: 39 g
Fat: 23 g
Fiber: 6 g
Sugar: 8 g
Sodium: 1,350 mg
I'm waiting for your comments! Enjoy!
