Corned Beef and Cabbage Hash | America's Test Kitchen

Ingredients

• 1 pound russet potatoes, unpeeled, cut into 1⁄2-inch dice
• 12 ounces cooked corned beef brisket, cut into 1⁄2-inch dice
• 3 cups shredded green cabbage
• 1 cup thinly sliced onion
• 2 carrots, peeled and cut into 1⁄2-inch dice (1⁄2 cup)
• 2 tablespoons vegetable oil
• 2 garlic cloves, sliced thin
• 2 teaspoons coarsely chopped fresh thyme
• 2 teaspoons pepper
• 1 1/2 teaspoons dry mustard
• 1 teaspoon table salt
• 1/2 teaspoon ground allspice
• 4 tablespoons unsalted butter, cut into 16 pieces