Directions:
- Melt the butter in a 12-inch cast iron skillet set over medium heat.
- Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes.
- Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine.
- Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes.
- After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 555.37 Kcal (2325 kJ) | ||
| Calories from fat | 389.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.23g | 67% | |
|---|---|---|---|
| Cholesterol | 208.49mg | 69% | |
| Sodium | 1920.62mg | 80% | |
| Potassium | 329.44mg | 7% | |
| Total Carbs | 2.06g | 1% | |
| Sugars | 1.2g | 5% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 35.65g | 71% | |
| Vitamin C | 32.1mg | 53% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 17.4mg | 97% | |
| Calcium | 23.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 226.67 Kcal (949 kJ) | ||
| Calories from fat | 158.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.64g | 67% | |
|---|---|---|---|
| Cholesterol | 85.09mg | 69% | |
| Sodium | 783.89mg | 80% | |
| Potassium | 134.46mg | 7% | |
| Total Carbs | 0.84g | 1% | |
| Sugars | 0.49g | 5% | |
| Dietary Fiber | 0.2g | 2% | |
| Protein | 14.55g | 71% | |
| Vitamin C | 13.1mg | 53% | |
| Vitamin A | 0.4mg | 29% | |
| Iron | 7.1mg | 97% | |
| Calcium | 9.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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