American · Breakfast
Corned Beef Hash Skillet (Keto)
Diced corned beef seared with cauliflower florets, onion, and bell pepper in a cast-iron skillet, then crisped until browned and topped with two fried eggs. Smoked paprika and black pepper season the hash, finished with fresh chives. A keto swap using cauliflower in place of potato.
$6
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
682Calories
40.8gProtein
54.3gFat
11.6gCarbs
5.3gSugar
3.8gFiber
1955mgSodium
606mgChol
20.6gSat Fat
412mgPotassium
78mgCalcium
2.8mgIron
1.2mcgVitamin B12
31mgVitamin C
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Dice the corned beef, chop the onion and bell pepper, break cauliflower into small florets, and crack eggs into a small bowl.
2
Steam
Microwave the cauliflower florets in a covered bowl with a splash of water on high for 3 minutes until fork-tender, then drain well.
3
Sauté
Melt butter in a cast-iron skillet over medium heat, add onion and bell pepper, and cook 4 minutes until translucent and softened.
4
Crisp
Add corned beef, cauliflower, smoked paprika, and black pepper, press flat, and cook over medium-high heat 8 minutes until deep brown crust forms.
5
Fry
Push hash aside, pour eggs into cleared skillet, fry over medium 3 minutes until whites set and yolks remain runny.
6
Plate
Slide hash and eggs onto a plate, scatter fresh chives over top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g corned beef
- 11 oz311g cauliflower
- 11 onion (160g)
- 11 bell pepper (150g)
- 44 large eggs
- 2 tbsp2 tbsp butter
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp fresh chives
