Ingredients:

  • 1 can (12 oz / 340g) canned corned beef, chilled and diced
  • 2 cups (200g) cauliflower rice, fresh or drained
  • 1 small yellow onion, finely diced
  • 4 large eggs
  • 1 tsp black pepper
  • 1 tbsp ghee or avocado oil
  • 1 tbsp fresh chives or parsley, chopped

Instructions:

  1. Prep beef. Dice 340g chilled corned beef into 1cm cubes. Note: Chilling makes it firmer and easier to cut.
  2. Heat skillet. Melt 1 tbsp ghee in a heavy pan over medium high heat until it shimmers.
  3. Sauté aromatics. Add 1 finely diced yellow onion. Cook until translucent and fragrant.
  4. Sear beef. Add the diced beef to the pan. Spread it out and leave it alone for 3 minutes until a dark crust forms.
  5. Incorporate cauliflower. Toss in 200g cauliflower rice. Note: Fresh or well drained frozen both work well.
  6. Season base. Add 1 tsp black pepper. Skip the salt for now until you taste the beef.
  7. Sauté mixture. Stir occasionally for 5 minutes until cauliflower is tender and edges are golden.
  8. Create wells. Use a spoon to make 4 small indentations in the hash.
  9. Add eggs. Crack 4 large eggs into the wells. Note: Crack into a small bowl first to avoid shells.
  10. Steam finish. Cover the pan for 2-3 minutes until whites are opaque but yolks still jiggle.
  11. Garnish. Sprinkle with 1 tbsp fresh chives or parsley before serving.