Corned beef and cauliflower hash are a breakfast bliss. It is savoury, crispy and delicious and so much healthier. You can substitute cauliflower with potatoes.
Yield: 4 servings
Total Time Taken: 20 minutes
1 tablespoon olive oil
2 cups corned beef, chopped
2 cups cauliflower head, chopped
1 medium white onion, peeled and chopped
Salt – 1 teaspoon
Ground black pepper – ½ teaspoon
- Place a large skillet pan over medium flame, add oil and let heat. Add corned beef and cook for 3-5 minutes until heated through.
- Add cauliflower and cook for 6-8 minutes or until tender and caramelized, stirring occasionally.
- Add onion and continue cooking for 5 minutes until soft and nicely golden brown.
- Stir in salt and black pepper and serve.
Nutritional Information Per Serving: 168.3 Cal, 5.5 g total fat (1.8 g sat. fat), 27.8 mg chol., 329 mg sodium, 22.2 g carb., 3.1 g fiber, 7.8 g protein.