Turnips are cooked in butter till browned and crispy and subbed in for the potatoes in this keto corned beef hash and eggs! Add your eggs however you like–fried, scrambled, poached–and use up that leftover corned beef for a delicious and easy keto-friendly breakfast skillet!
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Corned Beef and Eggs–No Potatoes! Subbing in Turnips
If you’re wondering if corned beef hash is even keto-friendly, rest assured, it is. WITH a few tweaks.
Okay, so just one small tweak. I’m telling you, this is a super easy meal! In this keto version of corned beef hash, we’ve replaced the potatoes with crispy, buttery turnips–and you won’t be able to tell the difference!
Most corned beef that you buy in grocery stores will be keto friendly. It also depends on what’s popular in your area. I’ve had a few readers say they can’t find the zero-carb corned beef that I’ve been able to pick up in several states that I’ve lived. In that case, you may need to look at a few different stores. I would look for the least processed kind. Sometimes corned beef is sold in a marinade with the spices and some sugar already on the beef. Steer clear of those. But most of us won’t have any problems finding zero to low carb corned beef in our local grocery stores.
How do I cook keto corned beef?
Cooking corned beef is actually super easy. For this recipe, I used an Instant Pot. I added onion slices to the bottom of my Instant Pot, added my rinsed and dried corned beef to the top of that, sprinkled on 1 tablespoon of golden monkfruit sweetener and some pickling spices and 3-5 teaspoons of minced garlic. Then I poured 1 cup of beef broth on the side and cooked the whole thing on high pressure for 90 minutes. Easy!
Keto Corned Beef Hash and Eggs
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Turnips are cooked in butter till browned and crispy and subbed in for the potatoes in this keto corned beef hash and eggs! Add your eggs however you like--fried, scrambled, poached--and use up that leftover corned beef for a delicious and easy keto-friendly breakfast skillet!
1 pound turnips, diced in 1/2" cubes
3 teaspoons pink Himalayan salt
4 tablespoons unsalted butter
1 small yellow onion, diced
2 cups corned beef, cooked and shredded
Freshly ground black pepper, to taste
Fresh parsley,chopped, to taste
Fill a medium pot halfway with water. Allow to boil and add 2 teaspoons of the salt. Stir till dissolved. Add the turnips and boil for 3 minutes (they will cook more and get crispy in the skillet later). Drain and set aside.
Add butter to a large skillet (I use a cast iron skillet). Add diced onion and saute till tender, about 10 minutes.
Over medium-high heat, add the turnips. Sprinkle on the remaining teaspoon of salt and freshly ground pepper, to taste. Cook for about 8 minutes, tossing only occasionally so the turnips can brown and become crispy, but not burn.
Add the corned beef and about a tablespoon of water and cover. Allow to cook for 2 minutes to warm the corned beef.
Cook your eggs however you like and add to the top of each serving, or mix in if preferred. For friend eggs, add 2 tablespoons of butter to a medium-hot skillet. Crack 4-6 eggs in, sprinkle with salt and pepper, and allow to cook for 2-3 minutes. Add a lid and 1 tablespoon of water. Cover and allow the eggs to steam for 2 more minutes or a few minutes longer if you prefer solid yolks. Add an egg and some fresh parsley to the top of each corned beef hash serving, and enjoy!
This breakfast hash can be eaten with or without eggs and is great for any meal. Perfect for St. Patrick's Day corned beef leftovers!
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