Move over potatoes, radishes make the crispiest and most decadent keto corned beef hash everrrrrrr. Say hi to your new low carb breakfast bestie – for real!!!
So there is currently a cauliflower and broccoli shortage here in Belize – true story. I went to buy cauliflower the other day and there was none to be found anywhere. I asked one of the workers at a local produce stand I frequent if they would be getting some soon and to my surprise she said no. Belize has put a ban on imported cauliflower and broccoli until their own growing season ends, but they didn’t produce much of either this season, so our island will be out for the foreseeable future.
Usually I’d be freaking out about this, but since radishes are plentiful and cheap here, I AIN’T EVEN MAD. I have a low carb cauliflower and corned beef hash from waaaaaaay back when IBIH first went low carb around 5 years ago – and it’s good, but this version made with radishes frankly blows that one out of the water.
Cauliflower just doesn’t crisp up like radishes do, so they are my new go-to potato replacement in fried applications and recipes like this keto corned beef hash. It’s awesome. Just LOOK. AT. IT.
Super crispy, with that salty, briny corned beef hash flavor that we love! It goes perfectly with fried eggs, or you can eat it alone like I do sometimes for lunch or dinner. It’s just that good.
Sometimes I cook it up and then spread it in a casserole dish and break my eggs into little depressions I make with a spoon. Then you bake it until the eggs are done to your liking and cut into it casserole style. So yummy and great for a crowd or brunch – you can even do it in muffin cups for individual servings. The possibilities are delicious and endless with this keto corned beef hash!
I used a good quality canned corned beef that I can get here in Belize (for $8 US per can, *gulp*!) to make this version, but if you’ve got leftover corned beef that would also be fantastic – just be sure to chop it really fine before cooking with the radishes and onions.
You’ll need to be patient with this keto corned beef hash recipe – the chemistry of the process can’t be rushed. First the radishes mellow and release their moisture and it cooks off as steam – be sure to dice them small, about 1/4 inch pieces.
Then you add the corned beef to the pan and the radishes absorb the fat (and flavor) and crisp up beautifully. The mixture goes from an unappetizing looking pink mush to crispy keto breakfast perfection in about 15 minutes.
It’s totally worth the time, I promise! Just a few minutes of prep and cooking time to a delicious low carb breakfast that even the carb-lovingest critics will rave about!!!
As a final side note, if you use sugar free corned beef this is a Whole 30 compliant dish as well!
Crispy Keto Corned Beef & Radish Hash
- Yield: 4 one half cup servings 1x
Description
Crispy and delicious, this keto corned beef & radish hash will be your new breakfast bestie!!! Low carb, gluten free, Atkins and even Whole 30 if you use sugar free corned beef!
Ingredients
- 1 Tbsp olive oil
- 1/4 cup diced onions
- 1 cup radishes, diced to about 1/4 inch
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 tsp dried oregano (Mexican if you have it)
- 1/4 tsp garlic powder
- 1 twelve oz can corned beef or 1 cup finely chopped corned beef, packed
Instructions
- Heat the olive oil in a large saute pan and add the onions, radishes, salt and pepper.
- Saute the onions and radishes on medium heat for 5 minutes or until softened.
- Add the oregano, garlic powder, and corned beef to the pan and stir well until combined.
- Cook over low to medium heat, stirring occasionally for 10 minutes or until the radishes are soft and starting to brown.
- Press the mixture into the bottom of the pan and cook on high heat for 2-3 minutes or until the bottom is crisp and brown.
- Serve hot.
- Category: Low Carb Breakfast Recipe
- Cuisine: Irish?
Nutrition
- Serving Size: 1 generous half cup
- Calories: 252
- Fat: 16g
- Carbohydrates: 1.5g net
- Protein: 23g
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Robin says
I made a few changes,, Radishes saute in water, and deleted salt and onion. I can add onion powder. I used real beef brisket 1 cup and that has loads of salt and fat. I made it a tid bit cleaner recipe. Thank you, Robiin
Valerie Bostick says
This is a wonderful recipe. I’ve always loved corned beef hash but was a bit hesitant and the radishes. However, it was great and I’ve made it several times.
Artemis says
Sounds excellent but can I use small turnips (in UK the small round white root vegetable with a purplish top) instead of radish – I have some to use up but would still want the crunch.
Mellissa Sevigny says
Yes you definitely can sub the radishes with similar results!
Gillian says
I left a comment last year about my love of this recipe; it’s delicious, satisfying and very filling! I’ve made it a number of times and I’m wondering if you have any tips for me as I just cannot seem to get it to crisp up! It makes me a little crazy that I can’t figure out what’s wrong and I think that I’m following the recipe precisely. The radishes will start to crisp when I cook them but when I add the corned beef it just won’t crisp up. I’ve even pre-portioned the servings after it’s cooked and tried to crisp it in cast iron pan because I thought maybe the fact that I doubled the recipe meant the pan was too full to crisp it. Thanks in advance for any advice!! (I used Hereford canned corned beef and there wasn’t any liquid).
Cindy says
This recipe is the only reason to make corned beef ;)
Deb says
I was really hesitant about this, but it tured out sooo good! Salty, crispy with a fried egg on top. I might eat this for breakfast every day. I even used cheap Great Value corned beef and it was the bomb. You were correct that patience was the key, took about a half hour from the time the onions & radishes hit the pan. Thank you!
Lisa Matarazzo says
You know what they say about Breakfast being the most important way to start your day! I love this for Sunday breakfast with poached eggs. Yum!
Steve says
I have seriously missed corned beef hash over the 5 years I have been on Keto. I have made this recipe several times with various tweaks until perfection! Recommended tweaks: replace oregeno with smoked paprika. Use Libby corned beef hash as other brands can be low quality. Complete up to step 8 the night before breakfast. This amount will equal about 3 servings. Place one serving a piece into individual storage containers and refrigerate. When ready for breakfast preheat pan to medium high. When preheated, place one tablespoon vegetable/canola oil into pan and drop individual hash into oil (once shimmering). Cook for 1.5 minutes pressing down on hash to flatten like a hamburger patty. Flip over and cook anoth 1.5 minutes and hash is ready in 3 minutes. Serve with Franks hot sauce and just WOW!
GAfromCA says
Steve, Libby’s Corned Beef Hash is made with potatoes so will probably be too many carbs. The recipe is calling for pure corned beef only.
Steve King says
I think youu are confusing Libby’s corned beef <1 Gram total carbs With their corned beef hash which is 36G toal and 33 net.
Mellissa Sevigny says
Thanks Steve, I think you are right about that.
Robert Carr says
I made this for breakfast tomorrow (and through the week). After the 10 minute cooking time, I moved the entire batch to a large bowl. Then scooped 1/2 cup portions back into the hot skillet and pressed down with a bacon press. I stored the resulting patties in Tupperware with waxed paper dividers.
Jan says
This was very good. We made with chopped beef (the kind you would use for a cheesesteak) and omitted the oregano. Glad we made a double batch because it was gone quickly! Whole family loved it.