Corned beef and cabbage is a beloved Irish-American dish, but the humble potato plays a crucial role in rounding out this hearty meal. With so many varieties of potatoes to choose from, it can be confusing to know which spud is best suited for corned beef and cabbage. In this article, we’ll break down the key factors in picking the ideal potatoes to complement the flavors of this classic recipe.
How Potatoes Enhance Corned Beef and Cabbage
Before diving into potato specifics it’s helpful to understand why they’re such an integral part of corned beef and cabbage in the first place. Here are some of the key benefits potatoes bring to the table
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Texture – Potatoes add creamy, starchy richness that contrasts nicely with the tender cabbage and salty, fatty corned beef.
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Flavor – Potatoes soak up the savory cooking liquid, enhancing the overall flavor experience. Their mild taste balances stronger flavors.
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Heartiness – The addition of potatoes makes the dish more filling and substantial.
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Vehicle for flavor – Potatoes absorb other flavors and seasonings, acting as the perfect vehicle for the juices of the corned beef.
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Complementary starch – The potato starch interacts with the starch from the cabbage in a pleasant way.
Factors in Choosing Potatoes
Keeping those benefits in mind, the potatoes selected must meet certain criteria to work well. Here are key factors to consider:
1. Texture When Cooked
The potatoes should retain their shape and have a creamy, fork-tender texture. Overly firm or mushy potatoes won’t have the right mouthfeel.
2. Starch Content
Moderate starch levels prevent too much breakdown. High starch potatoes disintegrate, while low starch stay overly firm.
3. Cooking Time
The potatoes must cook in about the same time as the corned beef – not faster or slower.
4. Mild Flavor
A potato with a very strong flavor could compete too much with the corned beef. Subtle flavor is ideal.
5. Appearance
Pick potatoes that will look visually appealing and hold their shape once cooked.
The Best Potato Varieties for Corned Beef and Cabbage
Based on the criteria above, here are top potato recommendations:
Yukon Gold
Yukon golds are a foolproof choice with their medium starch content and buttery flavor. They hold their shape beautifully when boiled and absorb surrounding flavors.
Red Potatoes
Small red potatoes have just the right waxy texture and mild taste. They maintain their shape during cooking time. Boil them whole or halve if large.
Russet Potatoes
When cut into large chunks, russets work well too. Their fluffy interior helps them retain their shape and soak up broth flavor.
Purple Potatoes
Vibrant purple potatoes add colorful appeal. Their earthy, nutty flavor is subtle enough not to compete with the corned beef.
Yellow Potatoes
Yellow potatoes like Yukon gold are a great mild-tasting choice. Just watch cook times as some yellow varieties are waxier.
All-Purpose Potatoes
When cut into chunks, all-purpose potatoes can also work thanks to their moderate starch content and mild flavor.
Potatoes to Avoid
On the other hand, these types of potatoes are not recommended:
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High starch russets cut small – They’ll turn mushy.
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Low starch red creamers or fingerlings – Stay too firm during cooking.
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High moisture potatoes like red bliss – Break down quickly.
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Strong flavor like purple Peruvian – Clash with corned beef flavor.
Tips for Cooking Potatoes
Once you’ve selected the right potato, keep these tips in mind:
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Cut potatoes uniformly so they cook at the same rate.
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Add potatoes halfway through corned beef cook time.
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Test tenderness starting at 10 minutes after adding potatoes.
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Remove potatoes as they reach fork-tender stage.
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Cook just until fork tender, not falling apart.
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Keep potatoes fully submerged while cooking to prevent uneven cooking.
Sample Potato Recipes for Corned Beef and Cabbage
Here are a few recipe ideas for cooking potatoes to accompany corned beef and cabbage:
Boiled Yukon Gold Potatoes
Cut 2 lbs Yukon gold potatoes into 2″ chunks. Add to pot of corned beef and cabbage during last 30 minutes of cooking. Cook until fork tender then drain.
Roasted Garlic and Herb Red Potatoes
Toss 1 lb halved red potatoes with olive oil, minced garlic, rosemary, thyme, S&P. Roast at 425°F for 20-25 mins until browned and tender.
Mashed Russet Potatoes
Peel and cut 2 lbs russet potatoes into 1″ pieces. Boil until tender, then drain and mash with butter, milk, S&P.
Dilled Purple Potatoes
Boil 1 lb whole purple potatoes until tender. Toss with olive oil, dill, lemon juice, salt.
With so many options, potato choice really comes down to personal preference for taste and texture. Follow the tips in this guide to enjoy flavorful, perfectly cooked potatoes with your corned beef and cabbage every time. The right potatoes can take this hearty dish to new levels of delicious comfort.
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Corned Beef Hash with Cabbage
In my mind, there is no reason why corned beef isn’t available in the meat case all year round. It is such a seasonal thing around March but I think retailers are getting the hint.
I used to have to wait until March to find it in the store. This year I found it in January and I was quite excited about that discovery! I’m going to be watching for it to come on sale and stock up my freezer so we can enjoy corned beef dishes year around.
Recently, when I saw the leftover corned beef in the refrigerator, I imagined that a skillet of cabbage, corned beef, and red potatoes would be tasty. I didn’t realize this would be so delicious that I would be craving it the very next day.
My whole family enjoyed this meal and I can see making this dish a tradition each time I cook corned beef. That is, if I can stash enough leftovers to make it.
Corned Beef Hash with cabbage is a dish that works for any meal, any time of day. Our favorite is for breakfast.
Diced potatoes are browned crispy in a little bit of butter or bacon grease. If you use red potatoes and dice them small they will fry up in about 10 minutes.
Once the potatoes are crispy, yet still tender, remove them from the heat and saute the onions for 2-3 minutes. As they start to soften add the cabbage stirring to combine. Cover with a lid and cook until the cabbage starts to slightly wilt.
Add the potatoes and corned beef to the skillet, stir and keep on the heat for just a minute or two. Taste and adjust seasonings if needed. I serve it with an over-easy egg on top, that no one can resist!
Cabbage and Corned Beef Hash
You’ll need these ingredients to make this recipe:
- bacon grease or butter
- red potatoes
- kosher salt
- freshly ground black pepper
- yellow onion
- corned beef
- cabbage
If you aren’t fortunate enough to have leftover corned beef in your house, here are a few more hash recipes that are delicious as well:
The smokiness of the salmon combines perfectly with the tangy horseradish sauce and the warm skillet of potatoes and eggs.
Crispy onions, tender potatoes, fresh bell peppers, and mushrooms create a mouthwatering hash that is hearty and filling for breakfast, lunch, or dinner.
Crispy browned hash browns and crisp-tender asparagus with plenty of bacon and a fried egg on top. That’s basically my idea of breakfast heaven.
Half a box of pasta, a pound of sausage, and some green cabbage that was tucked in the fridge added up to a winning last-minute meal a few weeks ago. It was such a hit with my family that I decided to make it again and write up the recipe to share with you all.
Corned Beef, Cabbage, Potatoes, and carrots Irish meal made easy!
FAQ
What kind of potatoes are best for corned beef hash?
Choosing and Cooking Potatoes for Corned Beef Hash
The choice of potato ended up simply being one that came down to preference: You can produce those hardy cubes using russets or Yukon Golds, although russets need to par-cook a little longer, about a couple minutes.
What are the best sides for corned beef and cabbage?
- Sauteed Cabbage. Instead of boiling your cabbage, saute it with some olive oil, garlic and onions. …
- Caramelized Onions. Caramelized onions are a great side dish with corned beef. …
- Roasted Turnips. …
- Roasted Potatoes. …
- Mashed Potatoes. …
- Tater Tots. …
- French Fries. …
- Sauerkraut.
How long to boil potatoes for corned beef and cabbage?
Place cabbage, potatoes and carrots in basket. Bring to a boil. Cover tightly; reduce heat and steam vegetables 20 to 25 minutes or until fork-tender.
What is traditionally served with corned beef?
Traditionally, hot corned beef is served very simply, sliced and accompanied by boiled or steamed vegetables and a white sauce flavoured with horseradish. Cold corned beef is eaten sliced with salad or on sandwiches, often with mustard.