American · Breakfast
Corned Beef Hash and Eggs (Keto)
A keto skillet breakfast built on diced corned beef browned with onion and cauliflower florets in place of potato, seasoned with smoked paprika and black pepper. Two eggs nest into the crisped hash and cook until the whites set. Finished with butter and scallion for a savoury one-pan plate.
$5
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
842Calories
33.5gProtein
68.4gFat
11.5gCarbs
4.6gSugar
4.1gFiber
2411mgSodium
651mgChol
22.4gSat Fat
445mgPotassium
78mgCalcium
2.8mgIron
2.4mcgVitamin B12
31mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
Dice the corned beef, cut the cauliflower into small florets, finely dice the onion, and thinly slice the scallion.
2
Sauté
Heat the olive oil in a large skillet over medium heat and cook the onion and cauliflower 6 to 7 minutes, stirring, until the edges turn golden.
3
Crisp
Add the corned beef and smoked paprika, press flat, and cook over medium-high heat 5 minutes, turning once, until crusty browned patches form.
4
Fry
Push the hash aside, add the butter to the centre, crack in the eggs, and cook over medium-low heat 3 to 4 minutes until whites set.
5
Plate
Slide the hash and eggs onto a plate, scatter the sliced scallion over the top, and season with black pepper and a pinch of salt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g corned beef
- 11 oz311g cauliflower
- 2.8 oz80g onion
- 44 eggs
- 1 tsp1 tsp smoked paprika
- 1 oz28g butter
- 2 tbsp2 tbsp olive oil
- 22 scallion
- 1/2 tsp1/2 tsp black pepper
- a pinch of salt
