I think St. Patrick’s day is a favorite holiday among keto-ers. Not because of the ample amounts of green beer, but it’s our one time of year to be able to stock up on corned beef! Nothing tastes better than $1.99 corned beef, right? I refuse to pay full price for something when I know it’s going to be on sale. Anyways, this is our take on keto corned beef hash!
Daikon is quickly becoming one of my favorite potato substitutes, as it absorbs the delicious flavors of the food you’re cooking without the carbs! Here’s a great recipe for your corned beef leftovers while still maintaining ketosis.
Side note: I actually tried cooking my corned beef in my sous vide this year, and it is quite tasty. For those of you who have one I would give it a go! Cook the corned beef at 165 degrees fahrenheit for 24 hours and you will have yourself some incredibly delicious, tender corned beef. Enjoy!
- 5 oz of leftover corned beef
- 2 strips of bacon
- 200 g (approx 1 C) daikon radish
- 4 eggs
- S & P to taste
- Dash of paprika
Dice up the daikon and bacon, and add them into a large cast iron skillet with no oil. Add enough water to cover the ingredients and cook on a high heat, bringing it to a boil. Let it boil until the water has completely evaporated. The water will render the bacon fat from the bacon. Once the water evaporates you will be left with the bacon fat which you use to then fry the bacon and the daikon.
Cook the daikon until tender. Note: The longer you cook the daikon the less bitter it will taste, which will taste more like potatoes, however cook to your personal preference.
Once daikon is tender, add the corned beef and continue to cook until crispy. You shouldn’t need to add very much salt as the corned beef is very salty as-is.
Remove mixture from skillet, and cook eggs to your liking in a separate non-stick pan. Top the eggs with pinch of salt and pepper, add a dash of paprika, serve and enjoy! Alternatively, if you prefer them scrambled just add the eggs into the mixture all at once.