Corned beef hash is pretty much one of my favorite meals of all time. As a matter of fact, on my wedding day, I called my hairdresser and had her make a pit stop at the local diner on the way to hotel to do my hair. Seriously. That place made the best corned beef hash. Mmmmm.
Admittedly, corned beef hash isn’t that great for you. High sodium, fat, starch. But I love it so, and had to figure out a way to make it better for me.
With St. Patty’s day tomorrow, some of you might be making corned beef. So here’s what you do – make extra. And roast your veg – skip the boiled cabbage and throw a bunch of Brussels sprouts (hey, they’re mini cabbages!) and baby carrots on a roasting pan with a spray of olive oil and brown those babies up for around 30 minutes.
Whip up this recipe for breakfast on Sunday morning – or lunch, or dinner. Especially if you’ve had a few too many green beers. I’m pretty sure this ‘stir-fry’ will cure what ails you!