Crisp and flavorful, this Keto Breakfast Hash comes together quickly in a skillet with corned beef, diced low carb vegetables, and fried eggs. Can’t find corned beef? Use canned, or substitute with sausage, ham, or roast beef.
How This Breakfast Hash Is Different
Breakfast hash originated as a way to use up leftovers, and it typically involves chopped meat, potatoes, and onions fried in a skillet. While commonly enjoyed as a breakfast or brunch dish, it may also be served for lunch or dinner.
My version of corned beef hash is low carb and keto friendly, achieved by tweaking ingredient ratios to reduce carb impact without sacrificing flavor. Most notably, onions are kept to a minimum and turnips are used in place of potatoes, significantly reducing carbs. Fried diced turnips have a texture similar to potatoes, making it a suitable substitute.
Keto Breakfast Hash
Crisp and flavorful, this Keto Breakfast Hash comes together quickly in a skillet with corned beef, diced low carb vegetables, and fried eggs.
- 1/2 lb cooked corned beef, patted dry with paper towels and chopped (a decent substitute is canned corned beef or other cooked meats like ham, sausage, roast beef)
- 2 1/2 cups peeled and diced purple-top turnip (about 1 large turnip)
- 1 cup diced green bell pepper (about 1 large pepper)
- 1/2 cup diced yellow onion (about 1/4 onion)
- 3 large eggs
- 2 tbsp + 1 tsp olive oil
- 1/4 tsp table salt
- 1/4 tsp ground black pepper
In a 12-inch nonstick skillet (avoid smaller skillets, otherwise ingredients may not fit), add 2 tbsp olive oil and diced turnips over medium-high heat. Cook until they're tender and golden-brown in some spots, 5 to 10 minutes, stirring occasionally.
Add corned beef, bell pepper, onion, garlic powder, salt, and black pepper. Stir together for 1-2 minutes until well-mixed.
For a crisper finish, gently press the mixture into an even layer, spread over the whole surface of the skillet. Cook until the bottom is crisp, 2 to 5 minutes, depending on how browned you prefer it to be. Turn off the heat.
Use a large spatula to scrape up a portion of the hash and overturn it onto a serving plate, repeating until it is all served.
Drizzle 1 tsp olive oil over the now-empty skillet. Crack eggs over the skillet, and cover with a lid. Cook on medium heat until the whites are cooked but the yolks are still liquid (or to your preference), a few minutes.
Top the hash with fried eggs. Prepare additional toppings as desired, such as salsa, sliced avocado, or shredded cheese. Serve.
|Makes 3 Servings|
|Amount Per Serving:|
|Total Fat 28g||43%|
|Saturated Fat 7g||33%|
|Net Carb 6.5g|
|Total Carb 8.5g||3%|
|Dietary Fiber 2g||8%|