Irish Cheddar & Cabbage Hash Brown Skillet! You can't go wrong with cheesy hash brown potatoes and savory cabbage baked until golden and bubbly. A great side dish for St. Patrick's Day!
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Celebrating St. Patrick's Day with food and Irish-inspired festivities? My Irish Cheddar & Cabbage Hash Brown Skillet may not be authentic Irish fare, but it's a perfect way to enjoy a few foods that give a nod to the Emerald Isle (and soak up any excess Guinness, if necessary.)
Inspired by Colcannon (which is, in fact, quite Irish) this one skillet side dish features hash brown potatoes, cabbage, onions and, best of all, Irish cheddar for a savory St. Patrick's Day side dish that may just become quite beloved even outside the month of March!
Looking for more St. Paddy's-inspired recipes? Try your luck with my Shamrock Hand Pies, Savory Guinness & Veggie Cobbler, or sweeten things up with Irish Coffee Chocolate Cakes, or an after dinner "Dublin Fog" (Irish Tea Breakfast Latte).
This recipe is naturally gluten-free and vegetarian, and can be made dairy-free and vegan. (See Variations & Substitutions section below.)
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Ingredients
- Butter. Since we're doing things the Irish way, try Irish butter! If not, regular butter will do.
- Onion
- Green cabbage. I like to shred my own, but pre-shredded cabbage is usually readily available this time of year.
- Sea salt
- Garlic
- Frozen hash browns. This is one of my favorite shortcuts for recipes needing potatoes. Of course, feel free to shred your own potatoes if you prefer.
- Irish cheddar. Irish cheddar is simply a cheddar cheese that is made in Ireland. It is often made with grass-fed cow's milk, which lends a rich, creamy flavor. Kerrygold brand makes some wonderful Irish cheeses. If you can't find Irish cheddar, you can use your favorite sharp white cheddar.
- Green onion. Because we don't want to get pinched, do we?
Instructions
This dish comes together quickly and easily in one skillet, which I love! It starts on the stovetop and is finished off in the oven. Here's how I do it:
Preheat the oven to 375 degrees. In a large skillet (I use a 15 inch cast iron skillet), heat the butter until melted and slightly frothy over medium-high heat.
Add the diced onion and sauté until it is fragrant and softened, about 2-3 minutes.
Add the cabbage and combine with onions. Season with sea salt. Cook the mixture for about 5-6 minutes or until the cabbage has softened and begins to turn lightly golden in spots.
Stir in the garlic (feel free to add more than just one clove if you'd like!) and cook it for about a minute. Reduce the heat to medium-low.
Stir in the frozen hash browns and 1 ½ cups of cheese stir until everything is until well-combined. Smooth down the top a bit with a spatula.
Place the skillet in the preheated oven and bake for about 30-35 minutes or until the top begins to turn golden brown.
Sprinkle the remaining cheese over the top, then return the skillet to the oven and bake for another 4-5 minutes until the cheese is melted and bubbly.
Remove from oven and top with chopped green onion before serving.
FAQ's
Irish Cheddar is a creamy, cow's milk cheese made in Ireland. Cows are often grass-fed, which makes for a naturally golden, rich and flavorful cheese.
Yes. Make the recipe as directed and cool completely. Transfer the mixture to an airtight container and refrigerate until ready to eat. To reheat: Return the mixture to a skillet or oven-safe dish and bake in a 375 degree oven until heated through, then sprinkle with extra cheese and bake until bubbly.
I've never frozen this dish, but potatoes generally freeze quite well, so I think it could be!
Variations & Substitutions
Try these delicious variations:
- Add chopped kale or spinach for a true colcannon-esque experience.
- Make it meaty by browning ground sausage with the veggie mixture before stirring in the hash browns or adding in smoked sausage such as kielbasa.
- Serve with leftover corned beef!
Diet-Specific Substitutions
- Dairy-free/vegan: Use plant based butter and your favorite non-dairy shredded cheese. (Or omit the cheese altogether and add a pinch of extra salt!)
Irish Cheddar & Cabbage Hash Brown Skillet
Ingredients
- 4 tablespoons butter
- 1 cup diced yellow onion
- 10 ounces shredded green cabbage
- ½ teaspoon sea salt or to taste
- 2 garlic cloves minced or grated
- 20 ounce bag of frozen hash browns
- 2½ cups shredded Irish cheddar divided
- 2 green onions chopped
Instructions
- Preheat the oven to 375 degrees. In a large skillet {I used a 15 inch cast iron}, heat the butter until melted and slightly frothy.
- Add the onion and saute until fragrant and beginning to turn translucent, about 2-3 minutes.
- Add the cabbage and combine with onions. Season with salt. Cook for about 5-6 minutes or until the cabbage has softened and is beginning to turn lightly golden in spots.
- Stir in the garlic and cook for about a minute. Remove from heat and let the mixture cool slightly.
- Add the frozen hash browns and 1 ½ cups of cheese and mix until well-combined. Smooth the top with a spatula.
- Bake in the preheated oven for about 30-35 minutes or until the top begins to turn golden brown.
- Add the remaining cheese to the top and bake for another 4-5 minutes until the cheese is melted and bubbly.
- Remove from oven and top with chopped green onion before serving.
Notes
- Add chopped kale or spinach for a true colcannon-esque experience.
- Make it meaty by browning ground sausage with the veggie mixture before stirring in the hash browns or adding in smoked sausage such as kielbasa.
- Serve with leftover corned beef!
- Dairy-free/vegan: Use plant based butter and your favorite non-dairy shredded cheese. (Or omit the cheese altogether and add a pinch of extra salt!)
Jodi says
I made this tonight to go with corned beef (a day late for St. Paddy's Day but whatever) and it was so very good!! Thank you for the recipe. I will be making this again.
thekitchenprep says
Hi Jodi, thanks for sharing your review! I'm so glad you enjoyed it. I think it's a great recipe to make year-round, St. Paddy's Day or not! 😉
Peggy says
I just happened to see this recipe and thought it sounded good. I made it tonight and it was delicious. I will certainly be making this again.
thekitchenprep says
So glad you enjoyed it, thanks for letting me know!
Kristine wiltzius says
What is Irish cheddar? Can I use regular cheddar?
thekitchenprep says
Hi Kristine, you can absolutely use your favorite cheese or any cheddar.
Lisa says
Would it mess things up horribly to use “Simply Potatoes” (not frozen) instead?
thekitchenprep says
Hi Lisa, I've never used Simply Potatoes, but if they're frozen hashbrowns or finely diced potatoes, then they should work fine!
Valerie says
These work perfectly!
thekitchenprep says
Glad to hear it! 🙂
Casey says
Can I use leftover cabbage?
thekitchenprep says
Hi Casey, sorry I missed this and am just seeing it now! I don't see why you wouldn't be able to use leftover cabbage. Just make sure not to overcook it.
Allison says
Do you thaw the hashbrowns beforehand or add them to the skillet frozen?
thekitchenprep says
No need to thaw, you can add them frozen!
K says
can I bake this in a casserole dish instead of skillet?
thekitchenprep says
Yes! That should work just fine. Enjoy!
Tamara says
Very tasty! I was looking for a recipe to use up a partial bag of frozen hash browns and a partial head of cabbage, so this recipe was perfect. I did use less butter, only about 2 tablespoons, and a bit less cheese. It was truly delicious!
Karen says
I made this for St Patrick’s Day as a side dish for corned beef. Very simple to make. It was very tasty! If I make it again, I would add more cabbage or perhaps thinly slice the cabbage instead of shredding it, as it got somewhat lost with the other ingredients.
Carole L says
Absolutely delicious!!! I made this exactly as written and it was perfect! My husband raved about it several times throughout the meal. Thank you so much!