Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, hamburger and cabbage hash. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
This hamburger hash recipe is very versatile. You can add or leave out just about any of the ingredients except the hamburger and potatoes. We don't think you can beat hamburger, potatoes and cabbage in a recipe!
Hamburger and Cabbage Hash is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Hamburger and Cabbage Hash is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook hamburger and cabbage hash using 7 ingredients and 1 steps. Here is how you can achieve that.
The ingredients needed to make Hamburger and Cabbage Hash:
- Take 2 lb Hamburger
- Prepare 1 large Onion
- Get 2 tbsp Minced Garlic
- Prepare 1 Salt and Pepper to taste
- Prepare 1 Large Head Cabbage Chopped
- Get 2 Cans Diced Tomatoes
- Take 2 Cans Tomato Sauce
Mix the cabbage/onion with the hamburger thoroughly. You may complete this part of the recipe in advance,refrigerating until needed, or just before you are ready to assemble the rolls. Find out how to make ham and cabbage hash today at Tesco Real Food. Heat the grill to medium heat.
Instructions to make Hamburger and Cabbage Hash:
- Cook all ingredients together besides cabbage until meat is done…drain grease ..add cabbage cover and cook until tender
This corned beef hash takes advantage of the leftovers from a corned beef and cabbage dinner, and it is extremely versatile. Hash is, but definition, a dish of cooked chopped meat, usually with potatoes. Onions and bell peppers are often included in the hash and it is frequently found on breakfast menus. After braising the cabbage in one pot and hashing the potatoes and onion with the corned beef in a different skillet, I gently combined the two. I prefer to do the potatoes separate so that they don't absorb the liquid and lose the browned bits and get soggy.
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