Corned Beef Hash in a Blanket


  • 2 lbs. corned beef, uncooked
  • 1 large baking potato
  • 2 Tbsp. olive oil
  • 1 cup onions, diced
  • 1 cup green pepper, diced
  • 2 Tbsp. butter
  • 6 large savoy cabbage leaves
  • 1 cup chicken stock or bouillon
  • 1 cup heavy cream
  • 1/4 cup Dijon mustard
  • salt and fresh ground pepper to taste
  • chopped parsley for garnish


  • Place corned beef (along with spice packet if it came with one) in a large pot and cover with water by about 1 inch. Bring to a boil and immediately reduce to a simmer. Continue to simmer until internal temperature reaches 200 degrees (about 2 hours). Turn off heat and cover. Let sit for 1 hour. Remove and trim off any excess fat. Completely cool (can be refrigerated) and then slice into 1/4 inch by 1/2 inch strips.
  • Pierce potato with a fork and place in a 400 degree oven for 30 minutes. Remove and let completely cool. Peel and dice into 1/4 inch pieces (can also be course grated).
  • Take cabbage leaves and submerge them in a pot of boiling water for 60 seconds. Remove to a paper towel-lined plate and dry. Set aside.
  • Place onions and green peppers in a large sauté pan with olive oil over medium heat. Season lightly with salt and pepper. Stir occasionally and cook until onion and green peppers are very soft and slightly browned. Remove from pan and set aside.
  • In same pan melt butter and place potatoes in pan. Season aggressively with salt and fresh ground black pepper. Do not stir potatoes, but let them crisp up thoroughly until golden brown. Then flip the potatoes over and crisp on the second side. Do this one or two more times until potatoes are nicely browned and moderately crispy. Remove from the pan and set aside.
  • In same pan put 1 Tbsp. olive oil and corned beef and sauté until corned beef is slightly browned and crispy. Stir in onions, green peppers, and potatoes. Adjust seasoning. It should have a pronounced dose of pepper.
  • Place cream, chicken stock and mustard into a small stainless steel pan. Whisk thoroughly to incorporate. Bring to a simmer and reduce to a thickness that coats the back of a spoon. Season to taste with salt and pepper.
  • Place a good dollop of sauce on a warm plate. On a cutting board, roll up corned beef into the cabbage leaf in a cone shape (you may want to trim the shape of the cabbage with a knife). Place roll on top of sauce and garnish with chopped parsley.
  • This is excellent served with sautéed spinach formed in a clover leaf for St. Patty’s Day!
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