As a kid, I so looked forward to that one time every year that my mom would make corned beef brisket. She’d serve it with sautéed cabbage studded with salty bits of bacon and piles of creamy, rich mashed potatoes. But what I looked forward to even more was breakfast the next morning when she’d turn the leftover meat into corned beef hash, fried up with diced potatoes that would get all browned and crispy. I created the recipe that follows to recapture that dish, but with cauliflower in place of the potatoes so has fewer carbs.
It’s rare that I’ll actually cook a whole corned beef brisket dinner for my own family, so I rely on a local deli for my corned beef. The great thing about that is that I can have it way more often than once a year. Use a cast-iron skillet if you have one to get the cauliflower extra browned and crispy. Top it with fried or poached eggs for a perfect breakfast.