• Debbie

Low Carb Corned Beef Hash

Updated: Apr 25, 2018

Delicious no-fuss Low Carb Corned Beef Hash made with chopped corned beef, cauliflower rice, and onions. Use leftover corned beef and fresh cauliflower rice. Or for a more convenient alternative use canned corned beef and frozen cauliflower rice like I've shown here. In all honesty my intent here was to transform the corned beef hash you buy in a can. Just because that's what I grew up on and find it very comforting. Serve as a side or for breakfast with eggs. Yum!

Corned Beef Hash with Eggs


Low Carb Corned Beef Hash


Ingredients:

1 Tbsp butter, divided

1 small onion, finely chopped

1 12oz can corned beef, chopped

1/2 cup frozen cauliflower rice

Salt and pepper


Directions:

1 Sauté onions in butter: Heat 1/2 T butter in a large skillet on medium heat. Add the onion and cook a few minutes, until translucent.

2. Add cauliflower rice: Mix in the cauliflower rice. Cook until cauliflower rice is heated through, about 5-10 minutes. Season with salt and pepper. Note: If using fresh cauliflower rice, increase the cook time. Remove cauliflower rice mixture from the pan and set aside.

3. Cook Corned Beef: In the same skillet, heat 1/2 T butter. Add the chopped corned beef. Cook until the corned beef is heated through.

4. Cook Until Lightly Browned: Add cauliflower mixture back to the skillet, and mix. Spread corned beef mixture evenly over the pan. Increase heat to medium high and press down on the mixture with a spatula.

5. Do not stir the corned beef and cauliflower, but let them brown. If you hear them sizzling, this is good. If there is too much sticking you can add more butter to the pan. Remove from heat.


Serve immediately. Goes great with a fried egg!

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