How to Make Easy Corned Beef “Hash”

Ingredients

• ¼ cup plus 1 tablespoon MCT oil
• ¼ cup chopped fresh flat-leaf parsley
• 2 tablespoons coconut vinegar or apple cider vinegar
• 1 tablespoon finely diced onions or shallots
• 1 tablespoon whole-grain mustard
• 1½ teaspoons lemon juice
• Fine sea salt and fresh ground black pepper
• ¼ head green cabbage
• 1 tablespoon coconut oil (or butter if not dairy-sensitive)
• 1 teaspoon finely chopped garlic, or cloves from ½ head roasted garlic
• 1 (1½-pound) premade corned beef brisket, cut into bite-sized pieces
• 1 avocado, halved, pitted, peeled, and cut into chunks
• 4 poached eggs, for serving (optional; omit for egg-free) Description

To Make the Vinaigrette
1. Place all the ingredients in a food processor and puree until smooth. Set aside.
To Make the “Hash”
2. Slice the cabbage into noodlelike strips or small pieces. Heat the oil in a sauté pan over medium heat and sauté the cabbage and garlic until the cabbage is very tender and soft, about 8 minutes.
3. Add the corned beef and toss gently to combine and heat the beef, about 4 minutes. Gently mix in the avocado and sauté for another 2 minutes, just to warm the avocado.
4. Drizzle each serving with the vinaigrette and top with a poached egg, if desired.