Sizzling Corned Beef Hash Cabbage Stir-Fry

Corned beef hash has long been a staple of American diners, born from thrifty leftover brisket. This sizzling skillet version tosses it with crisp cabbage ribbons and a tangy mustard-soy glaze for weeknight comfort with a stir-fry kick.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 420 cal
• 18g protein
• 28g carbs
• 26g fat
• 3g fiber

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Ingredients

• 2 cans (15 oz each) corned beef hash
• 1 small head (about 6 cups shredded) green cabbage
• 1 medium yellow onion
• 3 garlic cloves
• 1 large carrot
• 3 tablespoons neutral oil
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 cup chopped fresh parsley
• 3 green onions

Instructions

1. 1Shred the cabbage into thin ribbons, discarding the tough core, and place it in a large bowl. Dice the onion and carrot into small even pieces and mince the garlic so everything is ready for fast cooking.
2. 2Heat a large 12-inch skillet or wok over medium-high heat until a drop of water sizzles and evaporates on contact. Add the oil and swirl to coat the surface evenly.
3. 3Add the diced onion and carrot to the hot oil. Stir-fry for 3 to 4 minutes until the onion turns translucent and the carrot begins to soften at the edges.
4. 4Push the vegetables to the side of the pan. Add the corned beef hash in an even layer and let it sit undisturbed for 2 full minutes so the bottom develops a deep golden crust.
5. 5Break up the hash with a spatula and toss it with the vegetables. Continue cooking another 3 minutes, pressing occasionally, until more crispy browned bits form throughout.
6. 6Add the shredded cabbage and minced garlic. Stir-fry vigorously for 4 to 5 minutes until the cabbage wilts, turns bright green, and picks up some charred edges while still retaining a slight crunch.
7. 7Stir in the soy sauce, Dijon mustard, apple cider vinegar, black pepper, and smoked paprika. Toss everything together for 1 to 2 minutes so the sauce coats every piece and the pan smells savory and tangy.
8. 8Taste and adjust seasoning if needed, then remove from heat. Scatter the chopped parsley and sliced green onions over the top for fresh color and bite.
9. 9Serve immediately straight from the skillet while the hash edges are still crispy and the cabbage is hot and glossy.