Perfect on a budget, this keto corned beef hash is easy to make and the perfect way to use leftovers. We swap potato for cauliflower for a healthier low-carb twist on this all-time favorite breakfast recipe.
Steam or boil the cauliflower until just tender. Drain well.
1 pound Cauliflower
Place a large nonstick frying pan over high heat and add the butter and onion. Saute until translucent.
2 tablespoons Salted Butter, 1/2 small Onion
Add the cauliflower and saute for about 5 minutes, until it starts to brown, then add the corned beef. Continue to cook until the cauliflower is nicely browned and the corned beef is heated through.
6 ounces Corned Beef
Season with salt and pepper. Serve.
Salt, Pepper
Notes
VARIATIONS: Substitute corned beef with any meat. Try sausage, chicken, pork, ham, bacon, or lamb.We used corned beef that we cooked ourselves, but you can use precooked corned beef, deli corned beef, sliced thick, and tinned corned beef.We also cut up cauliflower ourselves, but frozen cauliflower florets work just as well.Season with your favorite herbs.HOW TO SERVE: Serve with fried or poached eggs, a side of avocado, or bacon rashes.HOW TO STORE: Store in the fridge for up to 5 days.FREEZE. Freeze for up to 3 months.