If you love corned beef hash and miss this breakfast and brunch favorite, then have I got a treat for you: Keto-Friendly Corned Beef Hash. Follow me, Chef Jenn, and I’ll show you all my best tips and tricks for making this amazing keto breakfast recipe perfectly every time!
I’ll admit I’m a sucker for the canned stuff with those little tiny diced potatoes in it, but we all know that potatoes aren’t a good mix with Keto, and they’re not low enough in carbs to make them a low-carb choice, either.
But, with this Keto-Friendly Corned Beef Hash, you can enjoy this morning staple again! Plus, it’s a great keto breakfast without eggs! Read on to see how!
The Secret to Keto-Friendly Corned Beef Hash
The secret ingredient is….wait for it…cauliflower.
Can this versatile veggie do any wrong? But, to make it LOOK like corned beef hash, you’ve got to use JUST THE STEM. That’s right, the hard white part that you sometimes throw out, that’s what’s going to cook up and hold the little square shape, just like potatoes.
HOw To Prepare Keto Corned Beef Hash
So, here’s how you do it.
First, get yourself a can of corned beef. These are funny shaped cans that have just a few simple ingredients.
There is a TOUCH of sugar added when the beef is “corned” aka brined, so it’s out if you’re strict keto. If, however, you can handle 2 net carbs per serving, then dig-in.
Next, pull out a cauliflower and cut away the leaves and the tough bottom end of the stem. Remove the florets and save for another dish.
Cut that hard, white stem up into little tiny cubes. Sautee those cubes in some olive oil to get them started cooking, then add your can of corned beef.
Break up the corned beef so that it is not lumpy any more, and mix it well with the cauliflower. Keeping the heat medium-high will help you get a bit of the crunchy brown goodness on the bottom.
Cook it until the cauliflower is tender, and the corned beef hash is heated through.
It really couldn’t get any simpler than this.
The corned beef is already cooked so you just need to heat it through and let it get a bit brown and crispy on the bottom.
Click the images below for a step-by-step process gallery, or scroll down for the recipe and a pinnable image.
What To Serve with Keto Corned Beef Hash
Serve with a sunny-side up egg, a few slices of avocado, and you’re all set! You really don’t need much more for breakfast, so brew a pot of coffee, make this quick dish, and enjoy your meal!
You could also make this a part of a more elaborate breakfast, with something like these cute and tasty Spinach & Cheese Egg Bites that are made in a Dash Egg Bite Maker or Baked Eggs Florentine with Ham.
- Canned corned beef is already fairly high in sodium, so you probably don’t need to add much – or any – to this dish. Taste it before adding salt.
- To get a good, crispy bottom, get the pan good and hot (medium-high). A bit of added oil will help, too.
- It’ll also help to use a large skillet. Overcrowding the pan will steam it, not crisp it.
- Don’t worry about making perfect cubes out of the cauliflower (like I did), it’ll still taste great!
- Canned corned beef often goes on sale, so watch for those deals and buy a few cans when it is on sale.
- Want to spice things up? Add a chopped jalapeno!
Is This Keto Breakfast Recipe Freezable?
Yes! You certainly can freeze this keto Corned Beef Hash.
Put the cooked (or uncooked) mixture into a freezer-safe plastic bag and freeze for up to three months.
Let it thaw completely before heating again in a skillet. You may want to add a touch more oil when reheating.
- Bacon & Cheese Egg Bites made with Dash Egg Bite Maker
- Baked Eggs Florentine with Ham
- Sausage ‘n Egg Cups
- and for more tasty ideas, check out my page of cookbooks!
Keto-Friendly Corned Beef Hash
- 12 ounce canned corned beef 1 can is fine (see notes)
- 2 cups cauliflower stems, diced small
- 2 tbsp olive oil
- Wash the cauliflower and remove the leaves and tough bottom part of stem. Remove the florets and use in another recipe. Dice the hard, white stem cutting it into tiny cubes.
- Sautee the diced stem in the olive oil for 2-3 minutes over medium-high heat, allowing them to brown a little bit. Add the corned beef hash (be careful opening that can!), chop it up into bits, and fry it for another 4-5 minutes stirring, letting it get crispy and brown on the bottom. Enjoy!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.