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.
Low-Carb Corned Beef Hash
4
10 minutes
25 minutes
35 minutes
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
2 cups chopped cauliflower
2 cups (about 3/4 pound) chopped corned beef
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat the oil in a large skillet or saucepan over medium-high heat.
Add the onions and cook, stirring frequently, until the onions are softened, about 5 minutes.
Add the garlic and cook, stirring, for 30 seconds more.
Stir in the cauliflower, corned beef, salt and pepper.
Reduce the heat to medium-low and cook, uncovered and stirring every once in a while, for about 15 minutes more, until the cauliflower softens and begins to brown.
Increase the heat to high, and cook for about 3 minutes more, until the bottom develops a crispy, brown crust.
Serve hot.
