Corned Beef and Cabbage Skillet Dish
Can you believe it is almost St. Patrick’s Day? This year is just flying by! This corned beef and cabbage skillet dish is a fun and easy take on the traditional corned beef and cabbage dish. It is also the perfect use for leftover corned beef!
Corned Beef and Cabbage Skillet Dish
Ingredients
- 1 onion, diced
- 1 tsp garlic
- 2 stalks celery, diced
- 2 cups cooked corned beef, diced
- ½ head of cabbage, shredded
- 2 carrots, roughly diced
- 5 red potatoes, roughly diced
- 1/2 tsp thyme
- salt and pepper, to taste
Instructions
- Preheat oven to 425°F
- Combine potatoes and carrots on a sheet pan and drizzle with olive oil
- Stir to coat then season with a pinch of salt and a light pinch of peppers
- Roast on baking sheet for 45 minutes to an hour, checking on them every so often to make sure they don't burn
- In large skillet, saute onion in olive oil
- When translucent, add garlic then, after about a minute, add celery
- Add a but more olive oil to the pan and add cabbage and corned beef
- Season with salt, pepper and thyme then let cabbage cook down
- When cabbage is cooked, add roasted potatoes and check for seasoning – at this point you may want to add more salt, pepper and/or thyme
- Let potatoes cook with cabbage for about 5 minutes then serve!
