American · Breakfast
Corned Beef Hash Breakfast Bowl (Keto)
Corned beef is crisped in a skillet with riced cauliflower, onion, and bell pepper for a low-carb hash. Two fried eggs, avocado, and shredded cheddar top the bowl. Smoked paprika and black pepper season the mix, finished with fresh scallion and a spoon of sour cream.
$6
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
767Calories
29.6gProtein
63.5gFat
13.6gCarbs
4.9gSugar
6.2gFiber
2262mgSodium
586mgChol
21.3gSat Fat
612mgPotassium
285mgCalcium
3.2mgIron
2.8mcgVitamin B12
32mgVitamin C
low-carb
gluten-free
high-fiber
keto
breakfast-smoothies
Instructions
1
Prep
Dice the corned beef, onion, and bell pepper into small pieces. Rice the cauliflower florets, shred the cheddar, slice the avocado and scallion.
2
Sauté
Heat olive oil in a skillet over medium heat. Cook onion and bell pepper 4 minutes until softened, edges translucent. Season with smoked paprika and black pepper.
3
Crisp
Add the corned beef and riced cauliflower, spread flat. Cook over medium-high heat 8 minutes, stirring occasionally until browned crust forms and cauliflower loses raw appearance.
4
Fry
Push hash to the side of the skillet. Crack the two eggs into the cleared space and fry over medium heat 3 minutes until whites set completely.
5
Plate
Spoon hash into a bowl. Top with fried eggs, scatter cheddar to melt slightly, add avocado slices, sour cream dollop, and scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g corned beef
- 7 oz200g cauliflower, riced
- 2.8 oz80g onion
- 3.6 oz100g bell pepper
- 44 large eggs
- 2 oz56g cheddar
- 5.2 oz150g avocado
- 2 tbsp30g sour cream
- 2 tbsp30ml olive oil
- 1 tsp1 tsp smoked paprika
- 22 scallion
- a pinch of black pepper
