Low Carb Corned Beef Hash

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!

Mini Reuben Cups | Low Carb | Keto

These Mini Low Carb Reuben Cups are a prefect start to your St. Patrick's Day Celebration. All of the flavors of a classic Reuben sandwich have been combined to fit into these bite size appetizers. Just a few simple ingredients are needed to make these mini open face sandwich cups. They are made with Corned Beef sliced from the deli (or leftover), melted Swiss Cheese, Sauerkraut, and caraway seeds. Serve with a low carb Thousand Island dressing made from sugar-free ketchup and mayonnaise. You and your guests will surely enjoy these delectable Mini Reuben Cups.

Mini Reuben Cups | Low Carb

Mini Reuben Cups | Low Carb

Low Carb Mini Reuben Cups

Note: These measurements are approximate for 12 mini muffin cups

Ingredients:

4 Low Carb soft flour tortillas (such as Mission™ Carb Balance Tortillas

4 oz. Deli Corned Beef, cut into small bite size pieces

1/4 cup Sauerkraut, drained well

4 oz. Swiss Cheese, shredded

Caraway Seeds

Directions:

1. Preheat oven to 350 degrees.

2. Prepare a mini muffin pan by spraying with olive oil.

3. With a 3 inch round cookie cutter cut 3 circles from each low carb soft flour tortilla.

4. Place the rounds in a mini muffin pan and push down to make little cups.

5. In each muffin cup, place approx 1 tsp of chopped corned beef, 1/2 tsp sauerkraut, 1/2 tsp (or more) shredded Swiss cheese, then top with caraway seeds.

6. Bake for 13-15 minutes or until cheese starts to melt and cups turn lightly brown.

Enjoy & Happy St. Patrick's Day!

Rainbow Ribbon Salad | Low Carb | Keto

This Rainbow Ribbon Salad is fantastic, fun and festive for any holidays! Made with thin ribbons of root vegetables, squash, feta cheese and walnuts dressed with a lemon Vinaigrette. It really is simple to make, and it's delicious!

Rainbow Ribbon Salad | Low Carb | Keto

Rainbow Ribbon Salad

Ingredients:

1 zucchini, ends cut off

1 yellow squash, ends cut off

3 to 4 fresh beets, peeled and ends cut off

2 large carrots, peeled and ends cut off

2 oz feta cheese

1/4 to 1/3 cup chopped walnuts

Directions:

Using a vegetable peeler or mandoline slicer, shave the zucchini, squash, beets, and carrots into long thin strips ("ribbons").

Place strips of vegetables on medium size serving dish. Drizzle dressing (recipes follow) over the vegetables. Garnish with the feta cheese and walnuts. Serve.

Lemon Balsamic Vinaigrette:

Ingredients:

1/2 teaspoon finely grated lemon zest

2 tablespoons freshly squeezed lemon juice

3 tablespoons balsamic vinegar (orange balsamic is also good here)

1 teaspoon sugar (or sugar free sweetener)

1/2 teaspoon Dijon mustard

1/4 teaspoon fine sea salt, or to taste

1/4 cup extra-virgin olive oil

Freshly ground black pepper to taste

Directions:

In a small bowl, whisk together the lemon zest, lemon juice, sugar/sugar-free sweetener, mustard, and fine sea salt, whisking until the sugar/sweetener and salt are dissolved. Add the olive oil in a slow stream, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper.

Enjoy!