Low-Carb Corned Beef Breakfast Hash

Looking for a delicious and filling breakfast that's low in carbs and high in protein? Look no further than this hearty Corned Beef Breakfast Hash recipe!

Packed with savory corned beef, crispy veggies, and topped off with perfectly fried eggs, this dish is sure to satisfy your hunger and keep you energized throughout the day.

Plus, it's super easy to make, so you can whip it up in no time even on the busiest of mornings. So, let's get cooking and start your day off right with this delicious and nutritious breakfast hash!

Recipe Tips

Use sugar-free corned beef. The ingredients should be limited to beed, salt and sodium nitrate (same preservative you'd find in bacon).

If you're looking to avoid processed meats like corned beef, you can easily swap it out for ground beef in this recipe. Simply brown the ground beef in a skillet with a bit of salt to taste, and then add in the veggies and spices as directed. The result will be a delicious and hearty breakfast hash that's just as satisfying as the original.

A cold beer is the perfect accompaniment to this savory and satisfying breakfast dish, making it a great option for a lazy weekend brunch or a quick weekday breakfast. There are many low-carb and gluten-free options available these days that are perfect for those who are watching their carb intake or who have gluten sensitivities. Just be sure to check the label.

Preparation time

Hands-on:        10 minutes
Overall:      20-25 minutes

Nutritional values (per serving)

Total Carbs	13.3	grams
Fiber	4.9	grams
Net Carbs	8.5	grams

Protein	48	grams
Fat	30.4	grams
of which Saturated	15	grams

Energy	524	kcal

Magnesium	64	mg (16% RDA)
Potassium	650	mg (33% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (38%), fat (55%)

Ingredients (makes 2 servings)

¹/₂ head savoy cabbage, sliced and core removed (225 g/ 8 oz)
1 small yellow onion, sliced (70 g/ 2.5 oz)
1 small carrot, grated (50 g/ 1.8 oz)
2 tbsp ghee, duck fat or olive oil (30 ml)
1 can corned beef (340 g/ 12 oz)
2 tbsp fresh lemon juice (30 ml)
2 large eggs
Optional: pinch of whole or crushed caraway seeds and/or black pepper

Instructions

Halve the savoy cabbage. Remove and discard the core. Cut into thin slices. Slice the onion peel and grate the carrot.
Grease the skillet with ghee (or olive oil), reserving a teaspoon or two for cooking the eggs. Add the onion and cook for about 5 minutes, until fragrant and lightly browned.
Add the corned beef, break into pieces and cook to crisp up for a few minutes.
Add the sliced cabbage, carrot and lemon juice. Add a splash of water, toss to combine and cover with a lid. Cook for 5 to 7 minutes, or until the cabbage is crisp-tender, and then take off the heat.
Meanwhile, fry the eggs in the remaining cooking fat. Optionally, add a pinch of crushed caraway seeds or black pepper.
Serve the corned beef hash topped with the fried eggs. The hash (without eggs) can be stored in the fridge for up to 4 days. Eggs are best cooked fresh.