1 can (15 ounces) corned beef hash
2 slices bacon
1 medium head savoy or green cabbage, thinly sliced (6-8 cups)
coarse salt and fresh ground pepper
1/2-1 cup fresh shredded Swiss or cheddar cheese
Add the corned beef to a cast iron or non-stick skillet and press it down evenly in the pan. Cook on medium heat until crispy on the bottom, then scrap it up with a sharp metal spatula and turn it over, press down and let it cook until crispy again. Repeat up to 2 more times then remove the hash to a small bowl.
In the same pan cook the bacon until crispy. Remove to a paper-lined plate to drain.
To the same pan over medium heat add the cabbage along with 1/4 cup water. Put a lid on the pan and cook until cabbage is tender about 10 minutes, check every few minutes and stir, if pan dries up add a little bit more water.
After 10 minutes remove the lid and let any excess water cook off, stirring the cabbage often. Turn heat down to low.
Add the hash back to the pan and stir it into the cabbage. Let cook until heated through. Season with salt and pepper to taste.
Sprinkle the cheese over top and put the lid back on until it melts or stick it under the broiler for a minute. Crumble the bacon and sprinkle it over the top to serve.