CROCKPOT CORNED BEEF HASH and CABBAGE
2 cans (14 to 15 ounces each) corned beef hash 1 small head green cabbage, cut into thick wedges or large chunks 1 medium yellow onion, sliced 1 cup low-sodium beef broth Directions 1. Lightly coat the inside of your slow cooker with a bit of cooking spray or oil if desired for easier cleanup. Spread the sliced onion across the bottom of the slow cooker. 2. Spoon the canned corned beef hash over the onions, spreading it out in an even layer as best you can. 3. Arrange the cabbage wedges or chunks on top of the hash, then pour the beef broth around the sides so everything stays moist as it cooks. 4. Cover and cook on low for 4 to 5 hours, or until the cabbage is tender and the hash is heated through. Gently stir a little before serving if you want the flavors mixed, or leave it layered for a more rustic look. 5. Spoon into bowls and serve hot, making sure each portion gets some tender cabbage, savory onion, and corned beef hash with a little broth. Variations & Tips Add potato...