📍 Where this dish comes from: County Kerry · Killarney National Park
Discover the history of this region →
Discover the history of this region →
This Keto Corned Beef Hash is a low-carb twist on a traditional breakfast favorite. Tender corned beef is combined with sautéed vegetables and cauliflower for a hearty, flavorful meal that’s perfect for breakfast or brunch. With the richness of the corned beef and the crunch of the veggies, this dish is both satisfying and keto-friendly.
What You’ll Need
Servings: 4 servings
Calories: 400kcal
Ingredients
- 1 lb cooked corned beef chopped or shredded
- 2 tbsp olive oil or butter
- 1 small onion diced
- 2 cloves garlic minced
- 1 small head of cauliflower chopped into small florets
- 1 bell pepper diced
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp fresh parsley chopped (for garnish)
- Optional: Fried eggs for serving
Instructions
- Cook the cauliflower: Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the cauliflower florets and cook for 8-10 minutes, stirring occasionally, until they start to brown and become tender. Remove from the skillet and set aside.
- Sauté the onions and garlic: In the same skillet, add the remaining olive oil or butter. Sauté the diced onion, bell pepper, and garlic for 4-5 minutes, until softened and fragrant.
- Combine the corned beef and vegetables: Add the cooked cauliflower and chopped corned beef to the skillet with the onions and peppers. Stir in the smoked paprika and thyme, and cook for another 5-7 minutes, allowing the flavors to combine. Season with salt and pepper to taste.
- Serve: Garnish with fresh parsley and serve hot. Optionally, top the hash with fried eggs for a complete meal.
Nutrition
Serving: 1serving | Calories: 400kcal | Protein: 25g | Fat: 30g
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Health Benefits
- Cauliflower stands in for the potatoes in a traditional hash, keeping this dish very low in carbs.
- Corned beef is naturally high in protein and fat, and needs no added starches to work here.
Pairs Well With
- Dubliner Cheese and Spinach Salad
- Roasted Brussels Sprouts and Bacon Salad

