Corned Beef and Cabbage Breakfast Skillet

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We happened to be shooting on St. Patrick’s day, so, when procuring the groceries, I couldn’t pass up the grass fed corned beef that I came across. I threw two rounds in the slow cooker with their accompanying spice packets, filled her up with water and let it rip for 12 hours. The next morning, the beef was as tender as a plate of Hamachi and we were ready for breakfast…

Jesse was behind the camera and I behind the stove and today’s recipe resulted. I had never made it before, but applied the techniques of my other breakfast pies and we were in business. When finished, I passed the skillet off to the kitchen crew and they devoured it like piranhas on a white man in ankle socks!

One of the key lessons in today’s video is to use water as a cooking agent. It’s calorie free and gets the job done quickly due to its amazing thermal properties. Use it to soften your yams and use it again, little by little, to get the egg whites to set.

I hope you had an amazing Easter weekend. Paleo Pam and Paleo Gordie were in town and it was good to see my old man up and about after his brain surgery only a few weeks ago. “The Jo!” and “The Bro!” were wired on sugar all day Sunday, which led to some great family time with lots of laughs and time spent outdoors. I was reminded once again that,

“At the end of the day, all that matters is family.”

There are some big events coming up on my calendar, so be sure to stay tuned here as I’ll update you when they are “inked”.

Have a great week, get ready for an amazing meal plan tomorrow, and do your best to…

“Keep It Paleo!”

Your Pal,

Paleo Nick

(“The Bro!” and Paleo Gordie just after I edged him out in cribbage…)

Corned Beef and Cabbage Breakfast Skillet

Ingredients List:

    • 1 package corned beef round, cooked in a slow cooker as per package directions for 12 hours, shredded
    • 1 large yam, medium dice
    • Water, as needed
    • 1/2 green cabbage, stem removed, julienned
    • Kosher salt, as needed
    • Black pepper, as needed
    • 14 eggs
    • 3 scallions, green portion, Asian bias cut

Preparation Instructions:

  1. Heat a large saute pan over medium-high heat and add water. Place yams into pan and cover with lid or foil. Add a pinch of salt and cook until yams soften and water is almost gone.
  2. Once yams are “al dente”, add olive oil and cabbage to pan. Season with salt and pepper and cover again with lid or foil. Cook until yams are caramelized and cabbage is cooked down. Add another squeeze of olive oil.
  3. Sprinkle the yam/cabbage mixture with shredded corned beef and crack the eggs over the top. Sprinkle top of eggs with more corned beef. Cook until egg whites are set and yolks cooked halfway through from the bottom. Use water to help this process by pouring some in between the eggs every so often. The steam from the water will speed the cooking process.
  4. Season the tops of the eggs with black pepper (If you prefer the yolks well done, cover the pan with a lid or foil and cook a few minutes longer).
  5. Top skillet with scallions and serve family style. Portion out any leftovers and refrigerate for up to 5 days.

“Keep It Paleo!”

Zone Breakdown:

Proteins: (38)

We have one package, which we will call about 5lbs, of corned beef round.   After cooking this will cook down in weight, so we will say post cooking it will be about 96oz. with 1oz equaling one block that gives us 66 blocks of protein. You will use about 24oz in this recipe. Additionally we have 14 eggs which add 14 more blocks to the total for a grand total of 38 blocks.

Carbohydrates: (5)

We have one yam which gives us 3 blocks, and ½ cabbage which at 4 cups per block, gives us 2 additional blocks for a total of 5 blocks.

Balancing Act:

This is a highly protein biased recipe. Bring up the carb count with some fruit to balance out this morning meal.

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