Irish Cheddar & Cabbage Hash Brown Skillet
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!
Servings: 6 servings
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 see notes for fresh potato option
- 2½ cups shredded Irish cheddar divided
- 2 green onions chopped
Instructions
- Preheat the oven to 375℉. 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 1½ 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
To make with fresh potatoes:
Shred about 4 medium russet potatoes (about 20 ounces). Rinse the shreds in cold water to remove excess starch, then drain and squeeze them dry with a clean kitchen towel. Stir the fresh potatoes into the onion and cabbage mixture and cook for 5–7 minutes to soften before adding the cheese. Bake as directed, adding 5 extra minutes if needed until the top is golden.
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!
- 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!)