Corned beef hash has been a popular dish since World War II, and today we are turning the dish on its head by getting rid of the high-carb spuds and switching out the protein.
We make this hash dish healthier with cauliflower instead of diced potatoes. And, we infuse a lot of Latin flavor with the addition of chorizo.
– Extra virgin olive oil – Chorizo links – Green pepper – Cauliflower florets – Water
– Garlic – Paprika – Dried oregano – Eggs – Fresh chives – Freshly ground black pepper
Heat 2 teaspoons of oil in a 12-inch cast iron or non-stick skillet over medium-high heat.
Add the chorizo and green peppers and cook, stirring occasionally until lightly browned.
Toss the cauliflower into the pan and cook, stirring occasionally for about 4 minutes.