Corned Beef & Cauli Hash

corned beef

5 from 1 reviews

It doesn’t have to be St. Patrick’s Day to enjoy a nice, hot serving of Corned Beef & Cauli Hash. If you don’t have leftovers you can always use canned corned beef.



  • 3 cups cooked corned beef
  • 1 head of chopped fresh cauliflower
  • 1/2 yellow onion, chopped
  • 1 tbsp olive oil
  • 1 tsp cajun seasoning
  • salt and pepper to taste
  • Optional: 4 eggs (Just be sure to add net carbs if you do!)
  • Garnish: Fresh chopped parsley


  1. In a medium skillet, heat olive oil over medium heat.
  2. Meanwhile, in a bowl, add 1/2 inch of water, and then chopped cauliflower. Microwave for 4 minutes (or steam how you traditionally like to steam veggies)
  3. While the cauliflower is steaming, add the onions to the skillet to brown.
  4. Let cook for one minute, then add 2 tbsp of water. When water reduces, add another tbsp and keep adding while cauliflower steams (this helps soften and caramelize the onions.)
  5. Once cauliflower is done steaming, let sit for two minutes.
  6. Add cauliflower and cajun seasoning to the skillet and mix. Let meld together for 5-10 minutes until desired softness, then add cooked corned beef and toss until hot.
  7. Add salt and pepper to taste. Garnish with freshly chopped parsley, and top with fried eggs if you desire.


Keywords: Corned Beef