Corned Beef Hash Written by Steve @ SeriousKeto Published on February 25, 2020 in Breakfast & Eggs This post may contain affiliate links. We may earn money from the companies mentioned in this post. Pin Print Corned Beef Hash4 from 4 votesRecipe by Steve @ SeriousKetoCourse: Breakfast & EggsDifficulty: EasyServings4servingsPrep time10minutesCooking time30minutesCalories499kcalTotal Carbs7gramsNet carbs6gramsFat42gramsProtein22gramsI’ve loved corned beef has since childhood. It recently occurred to me that in the year I since I had gone keto, I had not had my favorite breakfast comfort food. Obviously, I couldn’t have the traditional version with potatoes, so I set out to make a low carb version with turnips.Ingredients3 TB beef tallow or butter2 cups turnip, 1/4″ dice1/2 cup white onion, diced16 oz corned beef brisket, chopped1/2 cup heavy whipping creamDirectionsDice two medium turnips into 1/4″ dice and boil for 10 minutes or until a fork easily slides in and out of any piece. Drain and then spread on a paper towel lined baking sheet to dry.Bring a skillet (ideally cast iron) up to medium heat and melt 3 TB of beef tallow or butter. When the tallow starts to smoke, add the onion and turnips. Stir for 3-5 minutes, or until the onions begin to get golden.Add the corned beef and stir to combine. Then add the heavy whipping cream and stir.Allow to cook, undisturbed, for roughly 5 minutes so that a nice crust can form on the underside of your corned beef. Scrape the crusty bits off of the skillet and continue to cook, stirring occasionally for 10 minutes. If you’d like, serve with an over-easy egg and/or shredded cheese on top.Recipe Video Notes Nutritional information is for the corned beef hash only and does not take into account any toppings.