INGREDIENTS

  • 2 tablespoons butter
  • 1 1/2 cups coarsely shredded cabbage
  • 1/2 (6ounce)package refrigerated diced potatoes with onions (about 1 1/4 cups)
  • 3/4 cup water
  • 1/2 teaspoon salt
  • 1 cup cut-up cooked corned beef

DIRECTIONS

  1. Melt butter in 8-inch skillet.
  2. Stir in cabbage, potatoes, water and salt.
  3. Cook over medium-high heat until liquid is absorbed and bottom is brown, 8 to 12 minutes.
  4. Sprinkle meat into skillet; turn mixture with wide spatula and cook until meat is hot, about 3 minutes.