1/2 small cabbage
3 tbsp. butter or margarine
1 pkg. Betty Crocker hash browns with onions
1 3/4 cups water
1 tsp. salt
1 can (12oz) corned beef, cut up

Remove outside leaves from cabbage; wash cabbage. Coarsely shred to measure 3 cups. In large skillet, melt butter. Stir in cabbage, hash browns water and salt. Cook uncovered over medium-high heat until liquid is absorbed and bottom is brown, 8 to 12 minutes.

Add corned beef; turn mixture with pancake turner. Cook about 3 minutes or until heated through.

4 servings