Keto Breakfast Hash

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 servings
Calories 350kcal


  • 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 tsp garlic powder
  • 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:
Calories 350  
Total Fat 28g 43%
   Saturated Fat 7g 33%
Cholesterol 227mg 76%
Sodium 1210mg 50%
Net Carb 6.5g  
Total Carb 8.5g 3%
   Dietary Fiber 2g 8%
   Sugars 4g  
Protein 19g  
Vitamin A 8% · Vitamin C 105% · Calcium 6% · Iron 12%