CornedBeef and Cauliflower Hash with Cheddar and Pickled Jalapeños

Don’t need no be St.Patty’s Day to have Corned Beef.
Course Main Course
Cuisine Irish
Keywords cheese, corned beef, cream sauce
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What You're Gonna Need:

  • 2 cups fresh cauliflower
  • 3 tablespoons butter
  • ¼ cup diced onion
  • ¼ cup pickled jalapeno slices you can get these in the “Goya” section of the super mercado
  • 2 cups cooked corned beef brisket
  • 2 ounces cream cheese all soft and smooshy
  • 1 cup shredded sharp cheddar
  • ¼ cup heavy cream
  • 2 tablespoons sliced scallions

What Ya Gotta Do:

  • First thing you need to do, if you want, is to slow-cook a corned beef brisket. Basically, put it in your slow cooker with some salt and pepper. Add water to cover and then cook on high for about 4 hours.
  • You can buy prepared corned beef or another brisket but what fun is that, lazy ass?
  • Chop cauliflower into bite size pieces or smaller (I prefer nibbletization.). Steam or cook via favorite method until fork tender and set side.
  • Set heat to medium-high and add butter, onion, and jalapeno slices to skillet (Salt and pepper too if you wish.). Saute until onions translucent and fragrant.
  • Reduce heat slightly and add cooked brisket and zee cream cheese. If mixture begins to stick or cook too quickly, reduce heat a bit. Mix it up with a spoon-thing.
  • Continue cooking until cream cheese is heated through and easily stirred.
  • Turn off heat. Add sharp cheddar, heavy cream and cauliflower. Stir mixture quickly until all cheeses are melted and fully combined.
  • Put in bowls.
  • Sprinkle with scallions.
  • Eat it.
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