12ouncecanned corned beef1 can is fine (see notes)
2cupscauliflowerstems, diced small
Wash the cauliflower and remove the leaves and tough bottom part of stem. Remove the florets and use in another recipe. Dice the hard, white stem cutting it into tiny cubes.
Sautee the diced stem in the olive oil for 2-3 minutes over medium-high heat, allowing them to brown a little bit. Add the corned beef hash (be careful opening that can!), chop it up into bits, and fry it for another 4-5 minutes stirring, letting it get crispy and brown on the bottom. Enjoy!
Or substitute fresh corned beef (about 2 cups or 3/4 a pound) that's finely diced.