Hey there foodies, it's Ken, and welcome back to the Klar Brothers' Bistro cooking channel. Today's episode is going to be a real treat for all you breakfast lovers out there. We're bringing you a cheesy, crispy, and downright delicious Corned Beef Hash with Riced Cauliflower recipe that will have you begging for more!
First things first, we're going to heat up some oil in a medium skillet and toss in some diced corned beef to release those savory flavors. While that's sizzling away, we're going to preheat our oven to 425°F and roast our riced cauliflower for 30 minutes to remove any excess moisture and get it nice and brown.
Once our cauliflower is out of the oven, we're going to add it to the skillet along with some chopped onion and bell pepper, and let everything cook until it's golden brown and crispy. And trust me, folks, there's nothing like the sound of that sizzling hash!
Next up, we're going to heat up some butter in another nonstick skillet and fry up some eggs. We're talking sunny-side up or over easy, whatever floats your boat. And of course, we're going to season everything up with a little salt and pepper, because we're not amateurs here.
Now here's the kicker, we're going to place some slices of cheddar cheese on top of the hash and let it melt into gooey, cheesy goodness. It's like we're making breakfast nachos, or something! Finally, we're going to top it all off with our perfectly cooked eggs and voila, our Corned Beef Hash with Riced Cauliflower is ready to be devoured.
So, come on and join us in the kitchen, because we're about to cheese it up like never before! Don't forget to like, comment, and subscribe to our channel for more mouth-watering recipes from the Klar Brothers' Bistro.
2 Tablespoon Vegetable Oil
8 Ounces Corned Beef, Diced and Cooked
1 White Onion, Finely Chopped
1 Bell Pepper, Finely Chopped
16 Oz Bag Riced Cauliflower
4 Tablespoon Butter
4 Large Eggs
Salt to taste
Pepper to taste
4 Slices Cheddar Cheese
Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Preheat oven to 425°F. Put the riced cauliflower on a cooking sheet. Cook in the oven for 30 minutes to remove the moisture and brown. Take the cauliflower out of the oven. Stir in the onion, bell pepper, and cauliflower rice to cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 minutes. Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper. Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg. Enjoy. Cheese It Up!
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