Corned Beef & Cauli Hash

Traditionally, Corned Beef Hash is made with potatoes which makes it off limits for anyone on a low carb eating plan. I’ve made a few different cauliflower hash recipes, but there is something about this one that I love. I cook it in a cast iron pan to slightly crisp up the edges, and I serve it with an over easy egg and fresh cracked black pepper to bring it all together.

It doesn’t have to be St. Patrick’s Day to enjoy a nice, hot serving of Corned Beef & Cauli Hash. If you don’t have leftovers you can always use canned corned beef.

Corned Beef & Cauli Hash Recipe

Servings: 4

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Nutritional Facts: 1g Net Carbs|  221 Calories | 14g Fat | 2g Carbs | 23g Protein | 1g Fiber

Ingredients:

• 3 cups cooked corned beef
• 1 head of chopped fresh cauliflower
• 1/2 yellow onion, chopped
• 1 tbsp olive oil
• 1 tsp cajun seasoning
• salt and pepper to taste
• Optional: 4 eggs (Just be sure to add net carbs if you do!)
• Garnish: Fresh chopped parsley

Steps:

1. In a medium skillet, heat olive oil over medium heat.
2. Meanwhile, in a bowl, add 1/2 inch of water, and then chopped cauliflower. Microwave for 4 minutes (or steam how you traditionally like to steam veggies)
3. While the cauliflower is steaming, add the onions to the skillet to brown.
   
4. Let cook for one minute, then add 2 tbsp of water. When water reduces, add another tbsp and keep adding while cauliflower steams (this helps soften and caramelize the onions.)
5. Once cauliflower is done steaming, let sit for two minutes.
6. Add cauliflower and cajun seasoning to the skillet and mix. Let meld together for 5-10 minutes until desired softness, then add cooked corned beef and toss until hot.
   
7. Add salt and pepper to taste. Garnish with freshly chopped parsley, and top with fried eggs if you desire.
   

Corned Beef & Cauli Hash

Print Recipe

5 from 1 review

It doesn’t have to be St. Patrick’s Day to enjoy a nice, hot serving of Corned Beef & Cauli Hash. If you don’t have leftovers you can always use canned corned beef.

• Author: Amanda C. Hughes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 Servings 1x
• Category: Holiday

Ingredients

Scale 1x2x3x

• 3 cups cooked corned beef
• 1 head of chopped fresh cauliflower
• 1/2 yellow onion, chopped
• 1 tbsp olive oil
• 1 tsp cajun seasoning
• salt and pepper to taste
• Optional: 4 eggs (Just be sure to add net carbs if you do!)
• Garnish: Fresh chopped parsley

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Instructions

1. In a medium skillet, heat olive oil over medium heat.
2. Meanwhile, in a bowl, add 1/2 inch of water, and then chopped cauliflower. Microwave for 4 minutes (or steam how you traditionally like to steam veggies)
3. While the cauliflower is steaming, add the onions to the skillet to brown.
4. Let cook for one minute, then add 2 tbsp of water. When water reduces, add another tbsp and keep adding while cauliflower steams (this helps soften and caramelize the onions.)
5. Once cauliflower is done steaming, let sit for two minutes.
6. Add cauliflower and cajun seasoning to the skillet and mix. Let meld together for 5-10 minutes until desired softness, then add cooked corned beef and toss until hot.
7. Add salt and pepper to taste. Garnish with freshly chopped parsley, and top with fried eggs if you desire.

Nutrition

• Serving Size: 4
• Calories: 221
• Fat: 14g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 23g

This Corned Beef Cauli Hash goes perfectly with my Shamrock Baked Eggs or my St. Patrick’s Keto Pancakes. Try them next and let me know what you think in the comments below.