Dante Carrillo
Corned beef hash is a popular breakfast dish that is typically made with potatoes, which are not keto-friendly due to their high carbohydrate content. However, it is possible to make a keto-friendly version of corned beef hash by substituting potatoes with low-carb alternatives such as cauliflower, radishes, or jicama. This modified recipe allows individuals following a keto diet to enjoy a classic dish while adhering to their dietary restrictions. The keto corned beef hash is not only low in carbs but also gluten-free, making it a versatile and tasty option for those on the keto diet.
| Characteristics | Values |
|---|---|
| Carbohydrates | Traditional corned beef hash is high in carbs due to the use of potatoes. Keto-friendly versions replace potatoes with cauliflower, radishes, or jicama, resulting in a low-carb dish. |
| Gluten | Some canned corned beef hashes contain gluten. However, homemade keto corned beef hash recipes are often gluten-free. |
| Dairy | Corned beef hash can be made dairy-free by using olive oil instead of butter. Butter is typically used in the recipe but can be substituted with non-dairy cooking oils like avocado or coconut oil. |
| Sodium | Corned beef is high in sodium due to the brining process. Therefore, corned beef hash should be consumed occasionally if watching salt intake. |
| Preparation | Keto corned beef hash is easy to prepare and can be made ahead of time. It can be stored in the refrigerator for up to 5 days and frozen for up to 3 months. |
| Serving Suggestions | It is commonly served with fried eggs, avocado, keto bread, or keto hash browns. It can also be paired with traditional St. Patrick's Day sides like cabbage. |
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What You'll Learn
Keto corned beef hash with radishes
Corned beef hash is a tasty breakfast option, but the traditional recipe is not keto-friendly as it contains potatoes, which are high in carbohydrates. However, you can easily make a keto-friendly corned beef hash by substituting potatoes with radishes or cauliflower.
Ingredients:
- Corned beef (canned or leftover)
- Radishes
- Onion
- Garlic
- Oregano or smoked paprika
- Salt and pepper (optional)
- Butter or cooking oil (avocado or coconut oil)
- Eggs (optional)
Instructions:
Start by chopping the radishes into small pieces, about 1/4 inch in size. Saute the radishes in a skillet over medium heat until they start to become tender. Add in the diced onion and saute for another minute or two. Then, add the minced garlic and oregano (or smoked paprika) and saute for an additional 30 seconds.
Next, add the corned beef to the pan. If using canned corned beef, ensure it is chilled and cut into small chunks before adding it to the pan. Break up the corned beef with a cooking utensil into bite-sized crumbly pieces as it heats through. If using leftover corned beef, chop it finely before adding it to the pan.
Continue cooking until the corned beef is heated through and broken into fine pieces. If you prefer your corned beef hash without crispy pieces, simply heat the meat through without browning it.
Finally, season with salt and pepper to taste. If desired, serve with fried eggs. Simply push the corned beef hash to one side of the skillet and crack the eggs into the other half, cooking until the eggs are done to your liking.
This keto corned beef hash with radishes is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover corned beef and is perfect for those on a keto diet.
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Keto corned beef hash with cauliflower
Ingredients:
- Cauliflower
- Butter (salted organic, grass-fed butter is best)
- Onion (one small onion, diced)
- Corned beef (pre-cooked, tinned, or cooked from scratch)
- Salt and pepper to taste
- Optional: Cajun seasoning, chili peppers, or other spices
- Optional: Sour cream, avocado, garlic mushrooms, bacon rashers, broccolini, and keto bread to serve
Method:
First, steam or boil the cauliflower until tender. You can also microwave it with some water for 4 minutes. Cut the cauliflower into small cubes or dice the stems to mimic the texture of potatoes.
Next, saute the onion in butter in a large non-stick frying pan over medium-high heat. You can also add some olive oil. If using, add spices such as Cajun seasoning to the onion.
Then, add the corned beef to the pan. Break up the corned beef into bite-sized pieces and cook until heated through and browned. You can also chop the corned beef into bits and fry until crispy and brown.
Finally, season with salt and pepper to taste.
Serving Suggestions:
Serve the keto corned beef hash with fried or poached eggs, and a side of avocado or bacon rashers. You can also top it with a dollop of sour cream and serve it on keto bread.
Storage:
The keto corned beef hash can be stored in the fridge for up to 5 days or frozen for up to 3 months. It is a great dish to make ahead of time and reheat when needed.
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Keto corned beef hash with jicama
Traditional corned beef hash is typically made with potatoes, which are high in carbohydrates, making the dish unsuitable for a keto diet. However, corned beef hash can easily be made keto-friendly by substituting the potatoes with vegetables like cauliflower, radishes, or jicama. Jicama, a root vegetable native to Mexico, has a slightly sweet and nutty flavour and provides a nice crunch to the dish.
To make keto corned beef hash with jicama, start by peeling and cutting the jicama. The tough outer skin of the jicama can be difficult to remove, so it is recommended to cut off the ends and then use a vegetable peeler to peel off the outer layers. Cut the jicama in half and then into half-moon slices before dicing it into small pieces. The smaller the pieces, the quicker they will cook.
Next, fill a pot with water and place it on the stove over high heat. Once the water comes to a boil, add the diced jicama and cook for 10-15 minutes. This step helps to soften the jicama without making it soggy, retaining a desirable crunch. Drain the jicama pieces and set them aside.
In a large mixing bowl, combine the cooked jicama with diced or pre-chopped corned beef, onion, and any desired seasonings. Fresh or dried herbs like parsley, chives, cilantro, or thyme can be added for extra flavour. You can also include vegetables like mushrooms, spinach, or kale to boost the nutritional content. For a cheesier version, add some grated cheddar or mozzarella.
Heat butter or a keto-friendly cooking oil, like avocado or coconut oil, in a large non-stick frying pan or cast-iron skillet over medium-high heat. Add the jicama and corned beef mixture to the pan and cook until heated through, breaking up the mixture with a utensil into bite-sized crumbly pieces. If desired, allow the meat to brown for a crispy texture.
Serve the keto corned beef hash hot, with optional sides of fried or poached eggs, avocado, keto hash browns, or sour cream. This dish can be made ahead of time and stored in the refrigerator for up to 5 days, making it a convenient option for meal prep.
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Keto corned beef hash without eggs
Traditional corned beef hash is made with potatoes, which are high in carbohydrates, so it is not suitable for a keto diet. However, corned beef hash can easily be made keto-friendly by substituting potatoes with vegetables like cauliflower, radishes, or jicama.
Ingredients:
- Corned beef
- Cauliflower
- Butter
- Onion
- Salt
- Pepper
- Garlic powder
- Parsley
Instructions:
- Cut the cauliflower into florets or rice it. Steam or boil the cauliflower until tender. Drain and set aside.
- Melt butter in a large non-stick pan over medium-high heat.
- Add diced onion to the pan and sauté until translucent.
- Mix in the cauliflower and continue cooking until the mixture is browned and crispy.
- In a separate bowl, blend or finely chop the corned beef until it reaches a paste-like texture.
- Add the corned beef to the pan and break it up into bite-sized pieces with a cooking utensil. Continue cooking until the beef is heated through and browned to your liking.
- Finally, add salt, pepper, garlic powder, and parsley to taste.
This keto corned beef hash can be enjoyed as-is or served with a side of vegetables, avocado, or keto bread. It can also be stored in the refrigerator for up to 3-5 days and reheated in the microwave when needed.
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Keto corned beef hash: preparation and storage
Keto corned beef hash is a simple, quick, and easy meal to prepare. It is a great way to use up leftovers and is perfect for meal prep. The dish is also budget-friendly, as it can be made with leftovers or fresh ingredients, and it is versatile, allowing for dozens of variations with different ingredients.
To make keto corned beef hash, you will need to swap out the traditional chopped potatoes with a low-carb alternative like cauliflower or radishes. Cauliflower is a popular choice as it mimics the look and texture of potatoes, and it is also gluten-free. Radishes, on the other hand, provide a crispier texture and are a good option when cauliflower is not available.
- Start by chilling your can(s) of corned beef in the refrigerator. If you have a traditional-style can, open it by pulling down on the supplied key, then twisting the key to remove the sealing ribbon.
- Cut the chilled corned beef into small chunks and put them into a food processor or powerful blender.
- Pulse the corned beef until it reaches a paste-like texture, with the fat broken down and the beef pulverized.
- Transfer the beef to a large mixing bowl and add thawed cauliflower rice, onion powder, and salt. You can also add other spices like smoked paprika. Mix and fluff up the mixture with a spoon.
- Melt butter in a large non-stick pan over medium-high heat. You can substitute butter with non-dairy cooking oils like avocado or coconut oil, which have higher smoke points.
- Once the butter is melted, add the beef mixture to the pan. Cook for about 10 minutes, breaking up the hash often to ensure it cooks properly.
- If you prefer crispy pieces, continue cooking until the meat is browned to your liking. Otherwise, simply heat the meat through without browning.
- Serve the keto corned beef hash hot, with sides like fried or poached eggs, avocado, garlic mushrooms, bacon, and keto hash browns.
Storage:
Keto corned beef hash can be stored in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To reheat, simply microwave the desired portion, and serve hot.
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Frequently asked questions
Yes, you can eat corned beef hash on keto, but you need to make some substitutions. Traditional corned beef hash contains potatoes, which are high in carbohydrates and not keto-friendly.
You can substitute potatoes with vegetables like cauliflower, radishes, or jicama to make keto corned beef hash. These vegetables are low in carbs and can mimic the texture and appearance of potatoes.
Yes, in addition to substituting potatoes, you should also pay attention to the other ingredients and cooking methods. Use keto-friendly oils like avocado or coconut oil, and avoid adding too much sugar or gluten-containing ingredients.
Keto corned beef hash is often served with fried or poached eggs, sliced avocado, garlic mushrooms, bacon, and low-carb vegetables like cauliflower rice or keto hash browns. You can also serve it on keto bread or with a side of cabbage for a St. Patrick's Day theme.
You can store keto corned beef hash in the refrigerator for up to 5 days or freeze it for up to 3 months. To reheat, simply microwave the dish or heat it in a skillet, adding a touch more oil if needed.
