18 March 2014

Low-Carb Corned Beef Hash

Low-Carb Corned Beef Hash

Low-Carb Corned Beef Hash

This Low-Carb Corned Beef Hash is a great way to use up leftover corned beef from St. Patrick’s Day.

It occurred to me the last time I roasted cauliflower, that the tastiest bites were the smaller, more crispy pieces and that these nicely browned pieces could easily take the place of roasted potatoes in a corned beef hash if chopped finely enough. I made this for breakfast this morning and it was pretty incredible… I challenge you to tell the difference between potatoes and cauliflower in this recipe!

The best way to chop the cauliflower small enough is to slice through the head in 1/4 inch slices first, and then chop. You really want your cauliflower and onions nicely browned and crispy, so only stir every few minutes to allow the bottom to brown before mixing. Don’t make the same mistake I did… fry your eggs separately. I had my hash nice and crispy, but when I added the eggs on top I put a lid on the pan so they would cook and the steam softened up everything. Even so, it was amazing! 

Low-Carb Corned Beef Hash

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 4-6

Low-Carb Corned Beef Hash


  • 1 head cauliflower, finely chopped
  • 1 small onion, finely chopped
  • 2-3 garlic cloves, chopped
  • 1/2 pound corned beef, coarsely chopped
  • 1/3 cup olive oil
  • salt and freshly ground black pepper


  1. In a large pan, heat olive oil over medium-high heat.
  2. Add finely chopped cauliflower, onion and garlic and fry, stirring occasionally until onions are caramelized and cauliflower is brown and crispy (Add more olive oil if necessary. About 20-25 minutes).
  3. Add corned beef and cook for a few more minutes.
  4. Add salt and pepper
  5. Serve with fried eggs.


To retain crispiness, do not cover the pan and serve immediately.


For another paleo breakfast recipe try the homemade breakfast sausage and for a great paleo comfort meal try my Paleo Shepherd’s Pie!