Gluten-free corned beef hash is an easy 30 minute meal. The cabbage and other vegetables add variety and nutrition and make a complete meal in a skillet.
I remember having corned beef hash when I was very young, but I didn’t know why it was called “corned” until a few years ago. There isn’t even any corn in corned beef! The term is from Old English — long ago the term “corn” was used for small grains of anything, such as coarse salt. When the meat was soaked in a solution with grains of salt, they called it corned beef. So today, I may be able to cook up some corned beef and still call it corn-free.
Just a reminder: Most corned beef is gluten-free, but not all is, so be sure to check the label.
This Corned Beef Hash Skillet is an ideal dinner recipe to cook on a busy weeknight that will have your family coming back for more.
Gluten-Free Corned Beef Hash Skillet
- 12 ounces cooked Corned Beef, sliced or shredded — from the deli (be sure your deli knows how to keep from cross-contaminating your order), canned or home-cooked)
- 1 tablespoon Oil
- 1 cup diced Onion
- 1 cup diced Green Pepper
- 3 cups cooked Potatoes, cubed
- 3 cups cut Cabbage (narrow wedges work best for me)
- Salt and Pepper, to taste
If the potatoes aren’t cooked yet, prepare them and cook until just fork tender.
In a skillet with a heavy bottom, heat the oil over medium-high heat.
Add the onion and cook, stirring often, until it’s beginning to look transparent, about 5 minutes.
Add the green pepper, potatoes, cabbage and corned beef. Reduce heat to medium.
Cook for 10-15 minutes, turning now and then, until cabbage is tender and potatoes are golden. Turning works better than stirring, so the potatoes don’t get too mashed or the vegetables too mushy.
Season to taste with salt and pepper.
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