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Montreal Smoked Meat and Cabbage Hash

Montreal Smoked Meat and Cabbage Hash came about when my husband smoked a fourteen pound brisket right after St. Patrick’s Day. I had half of a cabbage left from the Corned Beef and Cabbage, and decided to make a dish based on my favorite type of skillet meal – a hash. This entire meal is finished in 30 minutes – perfect for a weeknight dinner.

Normally, in a hash, the potato and vegetables are cooked in butter until brown. Because Montreal Smoked Meat is so fatty, I chopped up the leftovers I had and added them to the skillet first, to render the fat. This doesn’t make it healthy but it at least eliminates the butter and that delicious smoked meat flavor infuses throughout the vegetables. Once the fat is rendered, I removed the meat to a plate.

I chopped a potato with skin on into small cubes of equal size. This will enable them to cook evenly. Then, I added the potato to the fat from the smoked meat. Next, I added a half cup of water to the hot skillet and immediately put the lid on. This creates a steam bath for the potato and cooks them all the way through so that they are fork tender in minutes.

After the potato is cooked, add the cabbage and onion. When they’re translucent, add the meat back in and stir.

Put the lid back on for five minutes until the hash starts to brown. Scoop into bowls and chow down. Three of us ate this entire skillet. If I could do it over, I’d have added less onion and a little more cabbage. I’ve adjusted the amounts in the recipe at the bottom of this post.

As they say in Montreal, Bon Appétit!

Montreal Smoked Meat and Hash Recipe

Ingredients

Leftover Smoked Meat, about 1-2 cups

3 Small potatoes, diced

1/2 large onion, diced

1/4 large green cabbage, chopped

1 tsp salt

1/2 tsp pepper

Heat skillet to medium high. When hot, add the meat and cool until fat liquefies. Remove the meat to a plate. Do not wipe the pan.

Add potato to the skillet with salt and pepper. Add 1/2 cup of water and add a highly fitting lid immediately. Steam potatoes for five minutes, until fork tender.

Add cabbage and onion. Sauté until combined and cover fir a few minutes until vegetables are soft.

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