Corned Beef Hash Breakfast Skillet - Paleo, Low Carb

• Gluten free

• Meat

  • 1 lb Corned beef

• Produce

  • 3 cloves Garlic
  • 2 tbsp Italian flat leaf parsley, rough
  • 1 Onion, medium
  • 2 cups Riced cauliflower

• Refrigerated

  • 4 Pastured eggs, large

• Condiments

  • 1/4 cup Russian dressing

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on peaceloveandlowcarb.com

Description

Directions

• In a large cast iron skillet, heat olive oil over medium heat.
• To the pan, add onion and garlic. Sauté until onion is translucent and garlic is fragrant.
• Add riced cauliflower and sauté until it is cooked through and slightly caramelized.
• Add the corned beef to the skillet. Sauté, stirring often until the corned beef is crisped up.
• Using a large spoon, make 4 wells in the corned beef mixture. Make them deep enough that the bottom of the pan is exposed. Crack an egg into each well. Reduce heat to medium - low and allow the eggs to cook through.
• Sprinkle fresh parsley and drizzle Russian Dressing over the top of the skillet before serving.