Elevated Corned Beef & Hash with 15-Hour Garlic Potatoes, Braised Leeks & Slow-Cooked Cabbage
I used my 8″ Chef Knife from New West KnifeWorks, which is quickly becoming one of my favorite kitchen tools. Its thin blade grind and graceful shape make it feel like a natural extension of your hand — especially when you’re working through vegetables and meat like this.
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Total Time
About 16 hours (includes overnight potato chilling)
Active Time – About 2 hours
Cook Time
Corned beef: 4–5 hours
Potatoes: 3 hours + overnight rest
Servings 4–6
There’s something nostalgic about corned beef and hash, but this version takes the classic comfort dish to another level.
Traditionally, hash comes from the French word “hacher,” meaning “to chop.” It’s a rustic dish made with chopped meat and potatoes cooked together until crispy.
This version keeps that spirit but builds layers of flavor: slow-cooked corned beef, buttery braised leeks, tender cabbage cooked in broth, and crispy roasted garlic 15-hour potatoes.
The result is rich, savory, deeply comforting, and perfect for slow weekend cooking or feeding a crowd.
A Quick Note About the Potatoes
The 15-hour potatoes are the longest step in this recipe because they bake slowly and then chill overnight before frying.
If you’re short on time, you can absolutely skip the 15-hour potato method and substitute small baby potatoes instead.
Simply add the small potatoes to the corned beef and cabbage while it cooks, allowing them to absorb all that flavorful broth. They’ll become tender, savory, and still make a beautiful plate.
Both options are delicious — the layered potatoes are just a slightly more indulgent version.
Ingredients
Slow-Cooked Corned Beef & Cabbage
3–4 lb corned beef brisket (with spice packet)
1 medium green cabbage, chopped into large pieces
4 garlic cloves, smashed
6 cups broth (or enough to cover halfway)
2 bay leaves
1 teaspoon black pepper
Braised Leeks
2–3 large leeks
2 tablespoons butter
1 tablespoon olive oil
½ cup chicken or vegetable broth
1/2 teaspoon mustard seeds
Salt and pepper to taste
15-Hour Garlic Rosemary Potatoes
2–3 pounds Yukon Gold potatoes or russet, peeled and sliced super thin with a mandolin
3 whole heads garlic
1½ sticks butter, melted
2 tablespoons fresh rosemary, chopped
1 teaspoon salt
½ teaspoon black pepper
Neutral oil for frying (I use avocado oil)
Instructions
Step 1: Roast the Garlic for the Potatoes
Preheat the oven to 375°F.
Peel all three heads of garlic so you have a ton of bare garlic
Add:
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melted butter
-
chopped rosemary
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salt
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pepper
I like to use a small dutch oven or any oven safe dish with a lid. bake for 40–45 minutes until soft and caramelized.
Transfer to a blender or use an immersion blender to blend the garlic mixture until creamy and smooth.
This roasted garlic butter mixture is what gives the potatoes their incredible depth of flavor.
Step 2: Prepare the 15-Hour Potatoes
Thinly slice the potatoes using a mandoline for even layers.
Line a loaf pan with parchment paper.
Begin layering the potato slices, brushing each layer generously with the roasted garlic butter mixture (or mix all together in a large bowl then layer).
Repeat until the pan is full.
Cover with parchment paper (i dont like using foil but you can use that too) and bake at 350°F for 2½–3 hours until the potatoes are completely tender.
Allow the potatoes to cool, then refrigerate overnight. I like to place to cans on-top to add extra weight while in the fridge.
This resting step allows the potatoes to firm up so they hold their shape and fry beautifully the next day.
Step 3: Slow Cook the Corned Beef & Cabbage
Place the chopped cabbage on the bottom of a Dutch oven or slow cooker, then place the corned beef on top.
Add:
-
bay leaves
-
black pepper
-
the spice packet that comes with the brisket
Pour broth into the pot until it reaches about halfway up the meat.
I prefer leaving a little of the meat exposed instead of fully submerging it.
Cook:
• Slow cooker: Low for 8–9 hours
• Dutch oven: 350°F oven for 3–4 hours
The cabbage slowly absorbs the flavor of the broth and corned beef while becoming tender and savory.
Once finished, remove the corned beef and let it rest before slicing.
Reserve some of the broth for plating later.
Step 4: Fry the Potatoes
Remove the chilled potato block from the pan and cut it into thick squares or rectangles.
Heat oil in a skillet or pot to 350°F.
Fry the potato pieces for 3–4 minutes, until golden brown and crispy on the outside.
The interior stays creamy and rich while the outside develops a perfectly crisp crust.
Step 5: Braise the Leeks
Slice the leeks lengthwise, then cut into thick half-moons.
Rinse thoroughly to remove any dirt between the layers.
In a skillet, heat the butter and olive oil over medium heat.
Add the leeks and mustard seeds, cook slowly until soft and lightly caramelized.
Pour in the broth and allow the leeks to gently braise for about 10 minutes, until buttery and tender.
Season with salt and pepper.
Step 6: Assemble the Dish
To plate:
Start with a layer of braised leeks.
Add a spoonful of the slow-cooked cabbage.
Top with sliced or shredded corned beef.
Place a few pieces of the crispy garlic potatoes on the side.
Finish by spooning a little of the warm corned beef broth over the dish.
Serve immediately.
Tips for the Best Corned Beef & Hash
• Use Yukon Gold potatoes for the creamiest interior.
• Let the potato block chill overnight for the best frying texture.
• Always slice corned beef against the grain for tenderness.
• Save the cooking broth — it’s liquid gold for finishing the plate.
Why This Version Works
Traditional hash mixes everything together in a skillet.
Building the dish in layers allows each ingredient to shine.
You get:
• crispy garlic potatoes
• buttery braised leeks
• tender slow-cooked cabbage
• rich corned beef
All finished with a spoonful of savory broth tying everything together.
Comfort food — just elevated.
