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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!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Cuisine: American, Irish
Servings: 6 servings
Author: The Kitchen Prep

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
  • 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

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!)