For Hash: Heat Avocado oil in large skillet (preferable cast iron). Sauté onions on medium heat until translucent. If using any uncooked vegetables (our mix included 1 c uncooked mushrooms & 1 c Delicata squash) add them now and sauté until tender. Then mix in other par cooked vegetables (we used 1 c cauliflower core & 1 c broccoli stems that had been steamed) and corned beef. Spread out evenly over the pan. Increase heat to medium high and press down on the mixture with a metal spatula. Cook until browned and then flip. Press down again with spatula to ensure other side browns as well. Remove from heat and season with salt and pepper to taste.

For 5 Minute Eggs: Bring salted water to a boil. Once water is boiling, gently place room temperature eggs in water (a slotted spoon works well for this). Set a 5 minute time. While waiting for eggs to cook, get a water bath (ice plus cold water) ready to place the eggs into. At the end of 5 minutes, use slotted spoon to transfer eggs into ice bath. Wait until eggs are cool and then gently peel. To reheat eggs, bring water up to a simmer and place eggs in water for 1-2 minutes.

Serve Hash with eggs and GSPW Cabbage with Caraway & Hot Sauce.