Low Carb Corned Beef Hash

with Pork Panko Eggs

(paid partnership with PALM Corned Beef)

Serves 3- 4



  • 2 Tablespoons smoked paprika
  • 2 Tablespoons Kosher salt
  • 2 Tablespoon garlic powder
  • 1 Tablespoon ground black pepper
  • 1 Tablespoon onion powder
  • 1 Tablespoon cayenne pepper
  • 1 Tablespoon dried thyme
  • 1 Tablespoon celery salt
  • 1 Tablespoon cumin

Corned Beef Hash

  • 1 head cauliflower
  • 1 Tablespoon vinegar
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1x 12oz can PALM Corned Beef
  • 3 green onions, white part removed, green parts finely sliced
  • 1 cup Swiss cheese, grated
  • 1 medium avocado, sliced

Panko Eggs

  • 2/3 cup pork panko
  • 2 teaspoons parmesan cheese, finely grated
  • ½ black peppercorns, ground
  • 3 eggs (or 4 dependent on serving)



  1. In a medium bowl, combine all the seasoning ingredients and whisk well to combine. Set aside until needed

*Note: This recipe makes more than required offer this dish. Store any remaining seasoning bland in an air-tight container for future use.

Corned Beef Hash

  1. Prep your cauliflower by removing any green leaves and/ or bruised stem from the bottom. Soak the cauliflower in a large bowl with a solution of 1 part vinegar to 3 parts water for 10 minutes. After this time remove, discard the water and rinse the cauliflower until cold, running water
  2. Transfer to a large pot filled 1 Tablespoon vinegar and enough water to cover the head of cauliflower. Boil for between 6-8 minutes (dependant on size of cauliflower), should have slight resistance to a fork
  3. Remove from heat, drain and leave to cool. Once cool use a knife to cut off small florets of cauliflower. Once all florets have been removed, cut and dice the remaining cauliflower stem in medium, home-fries size pieces. Set aside together in a bowl until needed
  4. In a 10 or12 inch cast-iron skillet, add some canola, or avocado oil, and heat over a high heat. While the skillet heats, prep the onion and peppers by trimming and dicing
  5. Add the prepared onion and pepper to the hot skillet and sauté for 3-4 mins. After this time add in the prepared cauliflower and season with seasoning mix to taste. I usually use 3 heaped teaspoons. Continue to sauté vegetables and seasoning for 2-3 minutes, stirring occasionally to avoid breaking up the cauliflower too much
  6. Addi in the PALM Corned Beef, gently breaking it up and folding it in so as to incorporate it through the seasoned vegetables
  7. Continue to cook for 3-4 minutes until PALM Corned Beef is heated through. Reduce heat to medium and leave the hash mixture to cook undisturbed. This will give that wonderful “crust” to the hash when cooked

Panko Eggs

  1. While the hash cooks, combine the pork panko, parmesan cheese and black pepper in a bowl and mix
  2. Turn on the broiler to high. Heat a 9-inch pan over medium heat. Once it’s hot, add the seasoned pork panko in a single layer. Swish them around with a wooden spoon to toast.
  3. Once the crumbs are sizzling and starting to turn a shade darker and form in three roughly “fried egg” size disc shapes, crack the eggs into the hot pan over the crumb areas
  4. Fry the pork panko and eggs until the whites are almost set, then transfer the pan under the broiler. Broil, watching closely and checking frequently, until the egg yolks are as gooey or firm as you’d like

To Serve

  • Check that your corned beef hash has a nice crust and remove from heat. Top with a sprinkling of grated Swiss cheese and finely sliced green onions. Use a spatula to transfer your cooked eggs to the top of the hash and top with some additional avocado slices. Sprinkle over any remaining stray pork panko crumbs from frying the eggs and enjoy!

Easter Coconut Macaroon Nests

Makes 12


  • 2/3 cup sweetened condensed milk
  • 1 large egg white
  • 1 1/2 teaspoons vanilla
  • 1/8 teaspoon salt
  • 3 1/2 cups sweetened coconut
  • 1 cup chocolate spread
  • Chocolate candy eggs


  1. Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat
  2. In a large bowl, whisk together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well
  3. With a spoon, or cookie scoop, scoop up about 2 Tablespoons of the coconut batter and place onto the prepared baking sheet. Form the cookies into the shape of a bird nest. Press down the centre with your thumb
  4. Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press your thumb down in the centre of the nests again- carefully, they will still be a bit hot!
  5. Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely
  6. Pipe about a tablespoon of chocolate spread in the centre of each nest. Place 3 egg candies in the centre of the nest. Finish decorating the remaining nests and serve

Note: You can make these 2-3 days in advance. Store in an air-tight container on the counter. You can also freeze unfilled macaroon nests for up to 3 months. To defrost the macaroons, put them on a wire rack at room temperature for 2-3 hours to come to room temperature.

Irish Cream Nanaimo Bars

Makes 18


Base layer

  • 1/2 cup butter
  • 1/3 cup cocoa powder
  • 1/4 cup fine sugar
  • 1 large egg, beaten
  • 1 1/2 cups graham cracker crumbs
  • 1 cup brown (wholewheat) bread crumbs
  • 3/4 cup sweetened shredded coconut

Middle layer

  • 1 cup powdered sugar
  • 1/2 cup butter, softened to room temperature
  • 2 Tbsp custard powder
  • Pinch salt
  • 2-3 Tbsp Irish Cream (Baileys), to taste
  • 1 tsp vanilla extract

Top layer

  • 6 oz semi-sweet chocolate, broken/ chopped into pieces
  • 2 Tbsp butter
  • 2oz white chocolate, broke/ chopped in to pieces
  • 1 tsp butter


Base layer

  1. Preheat oven to 350 degrees F. Line a 9 inch square baking pan with parchment paper 
  2. In small saucepan over medium heat, combine butter, cocoa and sugar, stirring occasionally until butter has melted and mixture is smooth. Set aside to cool
  3. In a separate medium bowl combine the egg, graham cracker crumbs, brown bread crumbs and shredded coconut. Add in the cooled cocoa/ butter mixture and stir to fully combine
  4. Transfer to your prepared pan. Press firmly and level as much as possible
  5. Bake for 10 mins, then remove from oven and leave to cool completely

Middle layer

  1. In bowl of a stand mixer with paddle attachment, cream together powdered sugar, butter, custard powder, salt, Irish cream and vanilla extract. Spread the mixture evenly over the cooled bottom layer; smooth and chill for at least an hour

Top layer

  1. In a bowl set over barely simmering water, melt semi-sweet chocolate, and butter together, stirring occasionally, until smooth and shiny.
  2. In a microwave, heat the white chocolate and butter together in a small bowl until melted. Transfer to a small piping bag.
  3. Pour over the melted semi-sweet chocolate over the Irish cream layer and smooth. Pipe on the white chocolate and feather to a design of your liking
  4. Chill in the refrigerator overnight, or 2 hours minimum. Cut into bars (I usually get 18, cutting into 3 x 6)
  5. Keep the cut bars in a covered container either in the refrigerator (3 days) or frozen (3 months)



Cake Layer

  • 1 box chocolate fudge cake mix
  • 1 cup water
  • 1/2 cup canola
  • 3 eggs

Flan Layer

  • 2oz semi-sweet chocolate, melted and cooled to room temperature
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 8oz cream cheese, full fat, softened
  • 1/2 cup milk
  • 4 eggs


  1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan, or bundt pan, with cooking spray
  2. In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter into prepared cake pan
  3. In blender, combine the Flan layer ingredients. Cover; blend on high speed until smooth and uniform in color. Slowly pour, or ladle, the flan mixture evenly over the cake batter. (Flan mixture will mix a little with batter, but they will separate during baking)
  4. Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly
  5. Place cake pan in large roasting pan; add between 1-2 inches water, creating a water bath for the cake
  6. Bake 1 hour 30 minutes to ensure cake. To check insert toothpick, or skewer, inserted in center of cake layer will come out clean. Remove cake pan from water bath to cooling rack and remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours
  7. Remove from refrigerator and, if needed, run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Slice and serve!
  8. Store loosely covered with cling wrap in refrigerator

Strawberry Alfajores

Makes 24 -30 cookies (dependent on cookie cutter used)


Dulce de leche filling

  • 1 can sweetened condensed milk, 300ml
  • 2 tsp freeze dried strawberry powder


  • 11 tablespoons of unsalted butter, at room temperature
  • 1 cup granulated white sugar
  • 2 egg yolks, at room temperature
  • 1 egg, at room temperature
  • 1 Tbsp brandy
  • 1 cup  all-purpose flour
  • 2 cups cornstarch
  • ½ tsp baking powder
  • Pinch of salt
  • 1 tsp vanilla extract
  • Zest of ⅓ lemon

To finish

  • 1/4 cup powdered sugar
  • 1 Tbsp freeze dried strawberry powder


To make dulce de leche

  1. Remove the label from the can of sweetened condensed milk
  2. Place in a large pan with water, ensuring the can is covered by at least 2 inches of water. *form a ring from crumpled aluminum foil to sit the can on to stop direct heat from the bottom of the pan
  3. Bring the water filled pan to a boil, and reduce to simmer for about 2 1/2 hours. Top up with addtional water as need to maintain the 2 inch water coverage to the can
  4. Once the time has passed, carefully remove the can of sweetened condensed milk from the pan using tongs. Set aside and leave to cool
  5. Open the can and transfer the dulce de leche to two bowls, dividing 2/3 and 1/3
  6. To the bowl with 1/3 dulce de leche add in the strawberry powder and stir until fully combined. Set both bowls aside until needed
  7. *The recipe makes additional so any surplus can be kept in an air tight storage container for later use

To make the alfajores

  1. In a bowl combine the flour, cornstarch, baking powder and salt. Whisk well to combine. Set aside until needed
  2. In the bowl of a stand mixer, cream together the butter and sugar until pale and fluffy
  3. Add egg yolks, whole egg and mix well to incorporate
  4. Add brandy, vanilla extract, and lemon zest. Mix well to combine
  5. Add the flour/ cornstarch mixture, mixing very well until no streaks of dry ingredients remain. The final dough will be very soft
  6. Divide the dough into two and pat each into a disc, wrap the dough in plastic wrap and chill in the refrigerator for 60 minutes
  7. Preheat oven to 325ºF, and line two cookie sheets with baking parchment, or silicone mat
  8. On a floured surface, roll dough to about ¼ inch thickness
  9. Using cookie cutter, cut and place cookies on prepared cookie sheets, spacing about 1/2 inch apart
  10. Gather the scraps, roll them again and cut more alfajores cookies until you use up all the dough
  11. Bake for 10-12 minutes or until barely starting to color. Let cool on the cookie sheets for about 5 minutes then transfer to a wire rack to cool completely

To fill and finish

  1. Fill two piping bags with each of the dulce de leche fillings. Pipe a border of unflavoured filling to the flat side of one cookie, leaving a space in the middle. Fill this space with the strawberry dulce de leche. Press lightly with another cookie, flat side down forming the alfajores. Continue until all the cookies have been paired up
  2. In a small bowl combine the powdered sugar and strawberry powder, mixing to combine well
  3. Using a sieve, or shaker, dust the alfajores with the strawberry sugar mix to coat.
  4. Alfrjores are best eaten a few hours, or even the day after, being prepared. This allows the filling to soak into and “mature” the cookies to the desired texture