This is a one-pan hash that combines ground beef and canned corned beef with mashed potato and cabbage, fried until the bottom crust goes properly crispy. It costs very little to make and uses the kind of ingredients most households already have on hand. Four servings, one skillet, about an hour start to finish.
Before you start
Two things decide whether this dish works or turns into a soggy mess. First, your mashed potato needs to be on the dry side — if it’s loose and creamy, it will make the mixture too wet to form a crust. Boil and mash without adding milk or butter for this recipe. Second, resist the urge to stir once you’ve pressed the mixture flat. The crust only forms if the pan contact is unbroken for the full 10 minutes. Use a wide spatula to flip sections rather than stirring, and press each flipped section back down firmly so the other side gets the same contact with the hot pan.
About the ingredients
- Corned beef: The recipe uses 200g of cooked, shredded corned beef. Canned corned beef works perfectly here and is the cheaper option — just break it up with a fork directly into the pan. No need to shred it separately.
- Yukon Gold potatoes: Any floury or all-purpose potato works. Russets are fine. Waxy varieties like red potatoes hold too much moisture and resist mashing smoothly.
- Cabbage: Green cabbage is standard. Savoy is a good swap if that’s what you have — it softens a little faster. Pre-shredded coleslaw mix (plain, no dressing) also works and saves prep time.
- Ground beef: 80% lean is called for, and the fat matters here — it helps the crust form and adds flavor. Leaner beef can make the mixture dry and prone to sticking.
Common problems and fixes
- Mixture falls apart when flipping: It’s too wet, or it hasn’t cooked long enough to bind. Let it cook the full 10 minutes undisturbed before attempting to flip. If it still crumbles, press it back together and give it another 3-4 minutes.
- Bottom burns before the inside heats through: The heat is too high. Medium heat is correct — if your burner runs hot, drop to medium-low after the first 2 minutes. A heavy-bottomed or cast iron pan distributes heat more evenly than a thin non-stick.
- Cabbage is still crunchy in the finished dish: Shred it finely — thick strips won’t soften in time. If you’re working with a tougher cabbage, give it 2 minutes in the pan before adding the other ingredients.
- Too salty: Canned corned beef is already heavily salted. Hold back on the sea salt until after you’ve tasted the mixed, cooked filling — you may not need much at all.
- Sticking badly despite oil: Skip the extra oil and use a splash of water instead — about a tablespoon — around the edges of the pan. It creates a brief steam that loosens the base without making it greasy. This works especially well when reheating leftovers too.
Make-ahead notes
The cooked hash keeps in the fridge for up to 3 days in an airtight container. To reheat, put portions back in a dry skillet over medium heat and press them flat — they’ll re-crisp on the bottom in about 5 minutes. Skip the microwave if you can; it heats through fine but you lose the crust entirely, and the crust is the best part. For freezing, cool completely, then freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating in the pan. The texture after freezing is slightly softer but still good.
Corned Beef and Mince Bubble & Squeak
Ingredients
Bubble & Squeak Ingredients
2 tablespoons olive oil - extra virgin preferred
1 cup potatoes - Yukon Gold, boiled and mashed
1 cup cabbage - shredded- 200 grams corned beef - cooked and shredded
200 grams ground beef (minced beef) - 80% lean
1 medium onion - finely chopped
½ teaspoon ground black pepper - freshly ground
1 teaspoon sea salt - to taste
Instructions
- Heat one tablespoon of olive oil in a large non-stick skillet over medium heat until shimmering.
- Add the finely chopped onion, sautéing until translucent and fragrant, about 5 minutes.
- Incorporate the ground beef, stirring well and cooking until browned and crumbly, approximately 10 minutes.
- Add the shredded corned beef, mashed potatoes, and shredded cabbage to the skillet. Stir them together until evenly distributed.
- Season with fresh black pepper and sea salt, adjusting according to taste preferences.
- Flatten the mixture in the pan, pressing down with a spatula. Allow it to cook undisturbed for about 10 minutes, forming a crispy base.
- Flip sections of the mixture to brown on the other side, adding the remaining tablespoon of olive oil if needed. Cook for another 10 minutes.
Notes
Nutrition
Your questions, answered
Can I use leftover mashed potato that already has butter and milk in it?
You can, but the mixture will be wetter and the crust harder to achieve. Spread the mixture a little thinner in the pan and give it an extra 3-4 minutes per side to compensate.
Do I have to use both corned beef and ground beef, or can I use just one?
You can use just one — double the quantity of whichever you have. All ground beef makes a straightforward beef hash; all corned beef makes a more traditional bubble and squeak with a saltier, softer texture.
What internal temperature should the ground beef reach?
Ground beef needs to hit 160°F (71°C) to be safe. The 10-minute browning step in the recipe should get you there, but check with an instant-read thermometer if you’re unsure.
Can I add other vegetables to use up what’s in the fridge?
Yes — leftover cooked peas, carrots, or Brussels sprouts all work well. Add them with the cabbage and potato. Raw harder vegetables like carrot should be grated or diced small so they cook through in time.
Is there a way to make this without a non-stick pan?
A well-seasoned cast iron skillet is actually better for getting a deep crust. Make sure it’s properly preheated before adding the oil, and don’t skimp on the oil on the first side.
