Baked Corned Beef and Cabbage Hash

 Baked Corned Beef and Cabbage Hash


2 cups leftover cabbage thinly sliced crosswise

1 tablespoon extra virgin olive oil

1 medium onion, chopped

½ teaspoon each salt and pepper

1 ½ cups leftover corned beef, diced

1 cup heavy cream

1 tablespoon Dijon mustard

1 pound russet potatoes, peeled and thinly sliced

2 cups gruyere cheese, grated


Heat oven to 375 degrees


Place leftover cabbage in a colander to remove excess liquid.


In a large saute pan, heat extra virgin olive oil to medium high heat.  Add onions, salt and pepper.  Saute until tender.  This will take 5-7 minutes.  Add corned beef and cook for another 2-3 minutes.  Remove from the heat and fold in leftover cabbage.


Coat an  8” X 8” square baking dish with nonstick spray.  Whisk together the heavy cream and Dijon mustard.


Lay a third of the potatoes in the baking dish slightly overlapping.  Top with a third of the corned beef and cabbage mixture and sprinkle with a third of the cheese.  Repeat the process one more time. 


Top the last layer with potatoes and corned beef and cabbage mixture.  Pour the cream mixture into the dish.


Cover the baking dish with foil and place it on a rimmed baking sheet and bake for 45 minutes. Uncover, sprinkle with remaining cheese and bake for another 15-20 minutes. 


Allow the casserole to sit for 10 minutes before serving. 


Wine Pairing Suggestions: 2022 Steven Kent Winery Cabernet Franc and  2022 Rutherford Hill Chardonnay



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