Corned Beef and Hash
Ingredients
- HERB MUSTARD VINAIGRETTE:
- ¼ cup plus 1 tablespoon olive oil
- ¼ cup chopped fresh flat-leaf parsley
- 2 tablespoons coconut vinegar or apple cider vinegar
- 1 tablespoon finely diced onions or shallots
- 1 tablespoon whole-grain mustard
- 1½ teaspoons lemon juice
- Fine sea salt and fresh ground black pepper
- ¼ head green cabbage
- 1 tablespoon coconut oil or butter if not dairy-sensitive
- 1 teaspoon finely chopped garlic
- 1 1½-pound corned beef brisket, cut into bite-sized pieces
- 1 avocado halved, pitted, peeled, and cut into chunks
- 4 poached eggs for serving (optional; omit for egg-free)
Instructions
- To make the vinaigrette: Place all the ingredients in a food processor and puree until smooth. Set aside.
- To make the “hash”: Slice the cabbage into noodle-like strips or small pieces. Heat the oil in a sauté pan over medium heat and sauté the cabbage and garlic until the cabbage is very tender and soft, about 8 minutes.
- Add the corned beef and toss gently to combine and heat the beef, about 4 minutes. Gently mix in the avocado and sauté for another 2 minutes, just to warm the avocado.
- Drizzle each serving with the vinaigrette and top with a poached egg, if desired.
Notes
NUTRITIONAL INFO (per serving)
calories
532
fat
46.3g
protein
22.8g
carbs
4.1g
fiber
2.8g
calories
532
fat
46.3g
protein
22.8g
carbs
4.1g
fiber
2.8g