Try a healthier take on hangover food with this Paleo corned beef and cauliflower hash recipe.
Most Hash is Hardly Paleo
Culinary hash consists of chopped up meat, potatoes, and miscellaneous extras. For many people, hash browns are the most popular form, which is made of potatoes, onion, and lots of grease.
It’s often eaten for breakfast, and it’s a go-to hangover cure for many. I happen to find hash scrumptious at all hours of the day, however.
But there is a catch.
While maybe potatoes aren’t the worst thing you could eat, many Paleo folks avoid them in favor of sweet potatoes. The bigger problem with most restaurant hash would be the oil used to cook said potatoes.
Hint: It probably isn’t coconut oil. You’re likely looking at corn, soybean, or canola oil, which are all incredibly terrible for you.
And I’d have to bet you could also find sugar and artificial ingredients aplenty in your tasty hash.
That doesn’t mean you shouldn’t have your hash, it just means you should find a better way to make it.
A Better Hash
This Paleo version has multiple advantages over greasy restaurant fare. For starters, it’s a lower-carb version of the dish.
Getting rid of the potatoes dramatically lowers the carb count, a good move for those of you looking to shed a few pounds.
Instead, you can use cauliflower rice. This inexpensive, neutral food item is a great partner to the corned beef in this dish.
It cooks in olive oil, a much healthier alternative to the seed oil that so many commercial kitchens cook with.
A generous amount of garlic helps enhance the flavor of the cauliflower and corned beef. You’ll use the white part of the green onion along with the hash as a nod to the traditional onion in hash. The green part of the onion is used as a garnish.
The corned beef can be used as-is. You’ll just want to cut it into little chunks to give it that traditional hash vibe.
In less than 30 minutes, you’ve got a fun, flavorful meal that doesn’t wreck your Paleo way of eating.
More Paleo Beef Ideas
Some people who change to a Paleo way of eating find themselves eating a lot more protein. That means they can get bored with the same old meat dishes day after day.
Add the olive oil in a large nonstick pan over medium-high heat. Add the garlic to the pan and fry until softened. Add the white parts of the sliced green onions to the pan and cook for an additional 1 or 2 minutes.
Add the cauliflower “rice” to the pan and cook over medium heat until the cauliflower has cooked through and softened.
Add the diced corned beef to the pan and gently fold through the cauliflower “rice,” cooking until the corned beef has warmed through. Season with salt and freshly ground black pepper, to taste.
Garnish the corned beef and cauliflower hash with the remaining sliced green onions before serving.
Notes
All nutritional data are estimated and based on per serving amounts.
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