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–+ servings

Corned Beef and "Hash"

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Beef and Lamb, Breakfast, Dairy Free, Egg Free, Nut Free
Cuisine American
Servings 4
Calories 556.1

Ingredients
  

HERB MUSTARD VINAIGRETTE:

  • 5 tablespoons Olive Oil
  • 1/4 cup Fresh parsley leaves chopped
  • 2 tablespoons Coconut vinegar or apple cider vinegar
  • 1 tablespoon onion diced, or shallots
  • 1 tablespoon stone-ground mustard
  • 1 1/2 teaspoons lemon juice
  • Fine sea salt and fresh ground black pepper to taste

"HASH":

  • 1/4 head cabbage sliced into "noodle" shape
  • 1 tablespoon coconut oil or butter if not dairy-sensitive
  • 1 teaspoon garlic finely chopped
  • 1 1/2 pounds corned beef cut into bite-sized pieces

OPTIONAL ADDITIONS:

  • 1 avocado halved, pitted, peeled, and cut into chunks
  • 4 large eggs poached, 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 Information WITH OPTIONAL POACHED EGG:
630.1 calories, 53.8g fat, 30.3g protein, 6.8g carbs, 4.1g fiber

Nutrition

Calories: 556.1 | Fat: 48.8g | Protein: 24g | Carbohydrates: 6.4g | Fiber: 4.1g | P:E Ratio: 0.5