Corned Beef Hash w Fried Egg and Hashbrown

About

No need to miss Sunday morning diner food anymore! This Keto breakfast has all the classic fixings for a country plate. A large skillet of Keto corned beef hash is cooked to a crisp, with a mix of fried brown and meaty pieces. Traditional corned beef hash made with potatoes is swapped for cauliflower rice, so it’s low in carbs. Visually, you’d never guess the difference! Keto hashbrowns are cooked in avocado oil and look just like the ones you see on every breakfast plate. Finish your meal with a fried egg. At your discretion, you can cook the egg to your liking, but a runny or jammy egg is recommended.

Best Times To Enjoy This Meal

Keto or not, this recipe makes for a hearty breakfast! That being said, you’ll most likely want to enjoy this meal on a morning you are not exercising. If you are exercising in the morning, you may want to start your day with a fat bomb or one of Carb Manager’s Keto butter coffee recipes. This recipe here has large amounts of fat in it, so you’ll have good energy for the day. This is also a good meal to enjoy when breaking your intermittent fasting. You’ll stay full for hours!

Meal Prepping

If you’d like to include this recipe in your meal prepping, here’s how. You can arrange the cooked corned beef hash in the bottom of your meal prep container. You can lay a cooked hashbrown on top of the hash. If you’re taking your meal on the go, you may want to trade in your fried egg for scrambled eggs or a hard-boiled egg. No matter what, keep the egg separate from the hash and hashbrowns for re-heating. Otherwise, make your egg fresh in a matter of 2-3 minutes when you want to eat.

Ingredients

12 ounce corned beef
2 oz cauliflower rice
¼ teaspoon onion powder
⅛ teaspoon salt
1 tablespoon butter, unsalted
2 cup cauliflower rice
½ teaspoon salt
¼ teaspoon black pepper
1 large raw egg
1 teaspoon avocado oil
2 teaspoon butter, unsalted
4 large raw egg

Instructions

Remove chilled corned beef from the can. Cut the beef into small chunks and put them all in either a food processor or powerful blender. Pulse the corned beef until the fat breaks down and the beef is pulverized into a pastey mixture. Transfer the beef to a large mixing bowl. Use a large spoon to mix the corned beef with THAWED cauliflower rice, onion powder, and salt. Once mixed, fluff the mixture up with your spoon. Meanwhile, melt the butter in a large non-stick pan over medium-high heat.
When the butter is hot, scoop the corned beef in the pan. Spread out the mixture and leave the heat on high as it cooks the meat. Leave the pan undisturbed until the meat has browned on one side and releases from the pan. Use your large spoon or a spatula to break up the meat and flip it over to reveal the browned side. Repeat this process to brown the meat on the opposite side. Once the meat has heated all the way through and browned about 50%, break it up with your cooking utensil into bite-sized crumbly pieces. Set this aside for later.
To make the hashbrowns, combine more THAWED cauliflower rice in a mixing bowl with salt, pepper, and egg. Heat the avocado oil in a new pan over medium-high heat. Divide the hashbrown mixture into portions and scoop each one into the hot oil. Use a cooking spoon or spatula to shape the hashbrowns in the pan as they cook, spreading them out no thinner than ¼-inch thick. Remember, your home cooking doesn’t have to look perfect!
Let the hashbrowns cook on one side, undisturbed, until they brown and naturally release from the pan. Gently flip the hashbrowns over and cook the same way on the other side. Repeat Steps 3-4 until all your hashbrowns are cooked through. Use a spatula to gently transfer the hashbrowns to a clean surface to cool.
Finally, quickly make your fried eggs. Melt a ½ tsp of butter in a pan for each egg you’re frying. Once melted, crack the eggs into the butter. Cook the eggs over a low heat setting until they fry to your liking. If there’s another style of egg you prefer, you may cook it this way. Season the eggs with pinches of salt and pepper. Serve approximately 2 ½ ounces of corned beef hash with 1 hashbrown and 1 fried egg per serving.