This humble Irish classic is so tasty and doesn’t take long to prepare.
- 2 Tablespoons (30 ml) of olive oil
- 3 cloves of garlic (9 g), peeled and finely chopped
- 4 green onions (20 g), sliced (white and green parts separated)
- 3/4 lb (340 g) of cauliflower florets, processed into rice-like pieces
- 3/4 lb (340 g) of corned beef, cut into chunks
- Salt and freshly ground black pepper, to taste
- 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.
All nutritional data are estimated and based on per serving amounts.
- Calories: 307
- Sugar: 2 g
- Fat: 25 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 16 g