I will admit I am a sucker for the canned version with those tiny diced potatoes. Keto corned beef hash lets me have that same diner breakfast again, minus the potatoes that never belonged on a keto plate anyway.
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The secret is the part of the cauliflower most people throw away. The hard white stem cooks up into little squares that hold their shape just like potatoes, once you know the trick.
A sunny-side-up egg and a few slices of avocado are really all this needs. Brew a pot of coffee, and breakfast is done.
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Chef Jenn’s Take on Corned Beef Hash
The trick here is using the part of the cauliflower most people throw out. Florets do not hold a shape the way potatoes do, but the hard white stem, diced small, cooks up into little squares that behave almost exactly like diced potatoes once you know to look for it.
Sautee the diced stem in oil first, giving it a couple minutes to start browning before the corned beef goes in. Keep the heat at medium-high and use a big enough skillet that the cauliflower has room to brown instead of steam. One reader found the stem a little too crunchy for her taste, so she added a splash of water partway through browning to let it steam softer before finishing it off crispy, a good fix if you prefer a more potato-like texture.
Canned corned beef already carries some sodium and a touch of sugar from the curing process, so taste before adding more salt. If you are strict keto, that trace of sugar is worth knowing about, though most people find it negligible in the final dish.
What You’ll Love About Corned Beef Hash
- Just three ingredients and about 15 minutes, closer to assembling breakfast than cooking it.
- Uses the part of the cauliflower that usually gets thrown away, so nothing goes to waste.
- Freezes well, so a double batch means breakfast is ready to go on a busy morning.
Ingredients
- Canned corned beef – Check the label for sugar content if you’re strict keto. Fresh corned beef, finely diced, works as a substitute too.
- Cauliflower stems – The hard white stem only, diced small. Save the florets for another recipe.
- Olive oil – For sauteing the cauliflower before the corned beef goes in.
How to Make Corned Beef Hash
Scroll down for the full recipe card with exact measurements and printable instructions.
Wash the cauliflower and remove the leaves and tough bottom of the stem. Remove the florets and set aside for another recipe. Dice the hard white stem into small cubes.
Sautee the diced stem in olive oil over medium-high heat for 2 to 3 minutes, letting it brown a little. Add the corned beef and break it up into bits, mixing it well with the cauliflower.
Fry for another 4 to 5 minutes, stirring occasionally, letting it get crispy and brown on the bottom. Serve hot, with a fried egg and avocado slices if you like.
Make It A Meal
For a bigger breakfast spread, add Egg Bites with Spinach & Cheese or Baked Eggs Florentine with Ham alongside this. Sausage n Egg Cups is another good make-ahead option if you’re feeding a crowd for brunch.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a touch of oil to bring back some crispness. This freezes well, cooked or uncooked, for up to 3 months. Thaw completely before reheating in a skillet.
Frequently Asked Questions
This recipe runs about 1 net carb per 1/2 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Yes, radishes work as a substitute. Dice them small and cook them until tender, the same way you would with the cauliflower stem.
About 3/4 pound, or roughly 2 cups, of corned beef works for this recipe, whether from a can or freshly diced.
Mostly, yes, though the curing process adds a small amount of sugar. If you’re strict keto, check the label, since brands vary slightly in sugar content.
Add Preferred SourceKeto-Friendly Corned Beef Hash
Ingredients
- 12 ounce canned corned beef 1 can is fine (see notes)
- 2 cups cauliflower stems, diced small
- 2 tablespoons olive oil
Instructions
- 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!
Video
Notes
Recipe Card Tips
- Or substitute fresh corned beef (about 2 cups or 3/4 a pound) that’s finely diced.
- Use only the hard white stem of the cauliflower, not the florets. The stem is what holds the potato-like square shape.
- Use a large enough skillet and don’t overcrowd it. A crowded pan steams the cauliflower instead of browning it.
- Taste before adding salt. Canned corned beef is already fairly high in sodium on its own.
Nutrition
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.
Also Try…
- 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!
This corned beef hash looks savory and delicious! We’re eating this for breakfast right now! It’s so darn good.
So yummy with an egg on top! Or for using up leftover corned beef too!
Yes, I love it with a perfectly runny egg, too!
Corned beef hash is the ultimate comfort food for me! I love that this particular recipe is keto friendly – delicious!
Going to make it again for a family gathering this weeI made this recipe last weekend and it was incredible! Thanks so much for sharing.
So glad you liked it!
Wow, this looks SO good. The cauliflower is a great touch, love that it is low carb. No way, only 3 ingredients!! That is awesome, cheers!
I’ve never tried corned beef in a hash, but this looks great!
You should give this a try – it’s a classic American diner breakfast dish!
I love corned beef hash. It is so nice to find a healthy recipe. I can totally see how cauliflower would make a great low carb option. It saves on calories too. I can’t wait to try this.
And there’s no funky cauliflower flavor, either!
This recipe sounds amazing and looks so easy!
3 ingredients makes this one of the easiest AND tastiest recipes!
Corn beef hash is one of my favorites! Your recipe is wonderful, I couldn’t get enough. Thank you for sharing!
So glad you like it!
So great to have a keto-friendly version of this! Don’t miss the potatoes!
Hit the spot! The cauliflower was a bit crunchy for me, so after browning for a couple of minutes I added about a quarter cup of water to the pan and let the cauliflower cook for another few minutes until the water cooked off. Then I added the corned beef to brown. Texture was perfect, softened cauliflower stems were very potato like. Also, the corned beef I get at Aldi’s while listing sugar actually has so little there are 0 carbs per serving. And it’s from Brazil so that means most likely grass fed beef!
So glad you enjoyed it! I love making it with cauliflower 🙂
How many ounces in a cup please? I’ve Googled it and it says 8 ounces so 16 in total which seems an awful lot?
Many thanks
Hi Kate!
Great question, but the answer isn’t so easy! If you’re looking for how much corned beef to use in this recipe, you want about 3/4 a pound, or about 2 cups of canned corned beef. I hope this helps!
The cauliflower adds nice crunch and texture! Great combination with the corned beef!
Corned Beef is always yummy for breakfast any day. Loved your recipes with the cauliflower crunch. Thanks.
My family and I just started the Keto Diet this week! I am so happy I came across this recipe! It was delish!
I just finished my plate of this and OMG it was amazing! I can’t wait to make it again! My husband didn’t and still doesn’t know that it is keto-friendly!
I’ve seen radishes used as a substitute for potatoes in recipes. Do you think they would work here? I’ve got a lot more radishes than cauliflower. Thanks.
Radishes will work, yes! Dice them small and cook them until they’re tender. Enjoy! ~Jenn