Gluten Free ·
Horseradish Mustard ·
Meat and Poultry ·
Potatoes Pastas and Grains ·
SELECT Delicate olive oil ·
Sriracha ·
Baked Corned Beef and Cabbage Hash
Baked Corned Beef and Cabbage Hash
Meat and Poultry
Ingredients
- 1 wedge green cabbage, thinly sliced
- Kosher salt and fresh ground pepper
- 2 tablespoons Fustini's Delicate SELECT olive oil
- 1 medium onion, chopped
- 8 oz sliced deli corned beef, sliced into 1" strips
- 1 garlic clove, finely chopped
- 1/2 cup chopped fresh parsley
- 1 cup heavy cream
- 1 teaspoon Harwood Gold Horseradish Mustard
- 2 tablespoons sweet pickle relish
- 1 tablespoon Worcestershire sauce
- 1 tablespoon+ to taste Farmstyle Sriracha
- 1 lb Russet potatoes, sliced
- 8 oz Gruyere cheese, grated
Directions
- Heat oven to 375 degrees F. Bring a small pot of water to boil. Add 2 teaspoons of salt and the cabbage. Cook for 5 minutes, drain and squeeze out any excess moisture.
- In a skillet, heat olive oil over medium heat. Add onion, salt, pepper and cook until tender. Add the corned beef, garlic and cook stirring occasionally for 4 minutes. Remove from heat and fold in the cabbage and parsley.
- Coat a deep 8x8" baking dish with additional olive oil. In a bowl, whisk together the heavy cream, mustard, relish, Worcestershire sauce and sriracha.
- Layer 1/3 of the potatoes in the baking dish, slightly overlapping. Top with 1/3 of corned beef mixture (about 1 cup) and sprinkle with 1/3 of cheese. Repeat one more time. Top with the last layer of potatoes and cabbage mixture. Pour the cream mixture into the baking dish.
- Cover the baking dish with foil and place it on a rimmed baking sheet. Bake for 45 minutes. Uncover, sprinkle with remaining cheese and bake until the potatoes are tender and to cheese is golden brown. 25-30 minutes more. Allow to rest 10 minutes before serving.
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