St. Patrick’s Day Brunch with poached eggs and corned beef cauliflower hash

St. Patrick’s Day Brunch with poached eggs and corned beef cauliflower hash



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15 Responses

  1. tnxhunpenneys dedi ki:

    Ok but St Patrick’s day is the 17th lmao

  2. hasian87 dedi ki:

    Tastes better than it looks but it’s a smash with friends and an awesome way to utilize left over corned beef!

    I made this for about 4 people and you need a big skillet and a pot! This recipe can be adjusted to 1. The way I made it, comes to about 9 net carbs Per serving

    Ingredients:

    -1 small to medium head cauliflower, cut into florets (4.25 per serving)

    -left over corned beef (preferably at least 12 oz, with 0.4 carbs per three oz)

    -1 medium onion, diced (2.03 per serving)

    -1 to 2 cups sharp cheddar (check your brand’s carb count but mine is 1 net carb per half cup)

    -Kerrygold butter

    -8 eggs (1.2 net carbs each)

    -salt and pepper to taste

    -garlic powder to taste

    -paprika

    -optional parsley for garnish

    —————————

    Directions:

    In a large pot, bring salted water to a boil and add the cauliflower. Boil about 5 mins or u til just fork tender. Drain well. Chop the florets into small “diced potato” size pieces. Set aside.

    Shred the corned beef and chop an onion.

    In a large skillet, on medium to medium high heat, warm up 1-2 tbsp butter (May add as needed). Add the onions, and sauté until translucent. Add the cauliflower, and begin to season with a tsp of salt, some pepper, garlic powder, and paprika to taste.

    As soon as the cauliflower and onions begin to get golden, add the shredded corned beef. Sauté for several minutes until the hash is warmed through, and the cauliflower is almost like soft potatoes. Sprinkle the top with shredded cheese, cover the skillet and set aside on very low heat.

    Meanwhile, poach your eggs how you prefer, but I like to do these two at a time in batches. Boil a small pot of water with a dash of vinegar. Crack eggs into individual cups. Turn the water to a lower heat just under boiling. Gently pour the eggs directly into the water and cover the pot for 4-6 minutes, or until egg whites set and yolks are still runny. Gently remove eggs from water with a slotted spoon.

    As soon as you eggs are done, serve out the corned beef, topped with eggs, season eggs with salt, pepper and parsley 🙂

    Make it your own and enjoy!

  3. yeah_It_dat_guy dedi ki:

    Yummy, making a corned beef this weekend and going to make hash with radishes instead of cauliflower.

  4. txstrace dedi ki:

    This is what I had for lunch today. Yum!

  5. hasian87 dedi ki:

    Side note, the way I make corned beef is I rinse the meat, and fill a pot with just enough water to cover the beef. I like McCormick pickling spices so add as much as the directions say or eyeball it if you are a corned beef pro.

    Let that beast boil, then cover and place on a low simmer for a few hours until the meat is super soft. I let it go 3-4 hours and it turns out amazing

  6. chefsabrina dedi ki:

    That looks/sounds delicious! Might have to try it!

  7. mrsrotty dedi ki:

    Normally i bach at these. But that looks amazing

  8. Mmmmm… is there a “slobber” emoji?

  9. bigdammit dedi ki:

    Try radish for hash instead of cauliflower. Much better OMO

  10. MamaBear4485 dedi ki:

    That looks beautiful. These dishes aren’t specifically for one particular day, they were often a staple eaten year round.

    My English/Irish Mum used to make hash with corned beef, potato and cabbage a lot when we were kids. Bacon wasn’t always available back then and was often a luxury item.

  11. TheFoggyShrew dedi ki:

    Never understood where the whole “corned beef” thing cam from for Irish Americans. It’s not something we eat in Ireland, at all!

  12. katz2121 dedi ki:

    First reaction : “Today’s St. Patrick’s day?!”

    Looks at the comments : “oh.”

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