Corned Beef and Brussels Sprouts Hash
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 25 minutes
COURSE: Main
Think of it as Corned Beef & Cabbage deconstructed. The brussels sprouts are like baby cabbages, perfect foils for the bite sized corned beef cubes. Add a surprise of peanuts, honey and chili flakes and you have a dish that might not only become a new St. Patty’s Day tradition, but will appear on your dinner table all year long.
Ingredients
- 4 Tbsp Citarella Olive Oil
- 1 yellow onion, thinly sliced
- 1 lb Corned beef, cut into bite-sized cubes
- 1/2 lb Brussels Sprouts, cleaned and trimmed
- 1 Tbsp honey
- ¼ cup peanuts, toasted
- 3 scallions, sliced thinly
- 3 sprigs fresh thyme, minced
- ¼ cup Citarella mustard sauce
- 1 tsp chili flakes
- Salt and pepper, to taste
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper or aluminum foil.
- Trim Brussels sprouts and separate the petals. Season with 1 tablespoon oil, salt, and pepper. Place on lined baking sheet and bake until crispy and golden brown, 10-15 minutes, and set aside.
- In a large skillet over medium heat, add 2 tablespoons oil and onion, and season with salt and pepper. Cook stirring frequently until just starting to brown, 10-12 minutes. Set aside.
- In the same pan you cooked the onions, bring to medium-high heat, and add remaining oil. Add corned beef cubes and cook for 2 minutes per side until golden brown. Add onions and Brussels Sprout petals and mix until just combined.
- Place corned beef mixture on serving dish and drizzle with honey. Top with toasted peanuts, scallions, and a pinch of salt and pepper.
- Serve alongside Citarella mustard sauce, garnished with fresh thyme and chili flakes.
SHOP THIS RECIPE
