When you are in the mood for a delicious corned beef, why not make an extra brisket for some amazing leftovers? This low carb corned beef hash is just the ticket!
One of the most loved meals in my house is corned beef with cabbage. All the boys love it, and ask for it weekly. When it goes on sale, I will grab an extra brisket or two and make them ahead for leftovers.
Of course, that is assuming I actually have leftovers. The boys don’t always leave me with that option. (sigh)
Corned beef can be cooked several ways: oven, stove top, slow cooker, and Instant Pot. The basic idea is that you want low, slow cooking. However, the Instant Pot can make a yummy corned beef brisket in just a couple of hours! (get that recipe here)
What do you do with leftovers that you have? Well, there’s the Ruben in a bowl (see that here), warming it up and just eating it, or the sly method of munching cold leftover corned beef when no one else is in the kitchen. Not that I would know about that…
Or, you can make this corned beef hash breakfast skillet.
The cauliflower rice in this dish can be made from either a package of prepared riced cauliflower, or you can make it yourself from a head of fresh, raw cauliflower.
To make your own cauliflower rice:
- Chop the head of cauliflower into medium sized bits.
- Add to a food processor and pulse until rice sized pieces are formed. You may have to do this in 2-3 batches, depending on the size of the cauliflower head and the size of the food processor.
- Store in the fridge or 2-3 days, or add the cauliflower rice to your recipe right away.
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Crispy edges are the trademark of traditional corned beef hash and eggs. The crisp is easier to get with the traditional potatoes, but it’s not impossible with cauliflower rice. It will take a bit more oil, and patience with cooking time.
You can also cook the eggs separate, if you would like them scrambled, or over easy. This method makes the eggs “sunny side up”, which is where the yolks are still runny, but the whites are cooked through. The eggs for sunny side up are NOT flipped.
The Russian dressing is completely optional, but I love the flavor it brings. You can get that recipe here.
Ingredients:
- 2 Tablespoons avocado oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ red bell pepper, chopped
- 16 ounces cauliflower rice (about 3 cups)
- 1 pound leftover corned beef brisket, shredded
- 4 eggs
- Salt and pepper to taste
- 1/4 cup Russian dressing, iptional
Instructions:
- In a large heavy bottomed pan, heat the avocado oil over medium high heat.
- Add the onions, garlic, and red pepper to the hot oil and sautee for 3 minutes, stirring frequently.
- Add the cauliflower rice and cook for an additional 5-8 minutes, stirring only occasionally to prevent burning. Raw cauliflower will cook in less time than frozen. You want it heated through before you add the meat and eggs.
- Add the shredded corned beef to the pan, and stir to combine.
- Make 4 wells in the mixture in the pan and crack and egg into each well. Season with salt and pepper to taste.
- Turn heat to low, and allow to cook until eggs are set, approximately 4 minutes. Do not stir, or flip the eggs to allow the rice and meat to crisp up a bit.
- Serve on 4 plates, and drizzle with dressing, if desired.
- Serve immediately.
What is your favorite use for leftover corned beef? Will you make this keto friendly corned beef hash? Be sure to let me know what you think!
Low Carb Corned Beef Hash
Ingredients
- 2 Tablespoons avocado oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ red bell pepper, chopped
- 16 ounces cauliflower rice (about 3 cups)
- 1 pound leftover corned beef brisket, shredded
- 4 eggs
- Salt and pepper to taste
- 1/4 cup Russian dressing, optional
Instructions
- ln a large heavy bottomed pan, heat the avocado oil over medium high heat.
- Add the onions, garlic, and red pepper to the hot oil and sautee for 3 minutes, stirring frequently.
- Add the cauliflower rice and cook for an additional 5-8 minutes, stirring only occasionally to prevent burning. Raw cauliflower will cook in less time than frozen. You want it heated through before you add the meat and eggs.
- Add the shredded corned beef to the pan, and stir to combine.
- Make 4 wells in the mixture in the pan and crack and egg into each well. Season with salt and pepper to taste.Turn heat to low, and allow to cook until eggs are set, approximately 4 minutes. Do not stir, or flip the eggs to allow the rice and meat to crisp up a bit.
- Serve on 4 plates, and drizzle with dressing, if desired.Serve immediately.
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- Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
- Chosen Foods 100% Pure Avocado Oil 1 L, Non-GMO, for High-Heat Cooking, Frying, Baking, Homemade Sauces, Dressing and Marinades
- Lodge 10.25 Inch Cast Iron Skillet. Pre-Seasoned 10.25-Inch Cast Iron Skillet with Red Silicone Hot Handle Holder.
- REDMOND Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 26 ounce pouch (1 Pack)
- Simply Organic Pepper, Black Medium Grind Certified Organic, 2.31 Ounce Container
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 559 Total Fat: 37g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 306mg Sodium: 408mg Carbohydrates: 15g Fiber: 3g Sugar: 4g Protein: 42g
Zach
Some of Zach's favorite keto resources include:
Perfect Keto: For those who are looking for easy supplements that support a Keto diet, Perfect Keto offers a variety of products that make it easy to stay in ketosis including keto bars, whey protein, and keto nootropics.
KetoLogic: For those who have a sweet tooth, KetoLogic sells keto-friendly chocolate candies with only 1g of net carbs & zero added sugars.
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