Crispy Keto Corned Beef & Radish Hash
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!
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!
- Carbohydrate 2.132305625 g
- Cholesterol 0 mg
- Fat 0.888358750361835 g
- Fiber 0.686106261014938 g
- Protein 0.350971875 g
- Saturated Fat 0.131507500049962 g
- Serving Size 1 1 one half cup serving (48g)
- Sodium 162.986325000007 mg
- Sugar 1.44619936398506 g
- Trans Fat 0.0271050000097988 g
- Calories 17 calories
Step-by-step
- 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.
Swapping the traditional starchy potato out for radishes drastically alters the chemical behavior of a standard breakfast hash, removing the starches that naturally help brown a pan while introducing a high water content that can easily result in steaming rather than frying if the heat management is mismanaged. Radishes do not caramelize the way russets do, meaning that achieving proper texture relies entirely on driving off their internal moisture during the initial five-minute medium-heat sauté before any high-heat crisping is attempted. Even though canned corned beef arrives fully cooked, throwing it into the skillet too early will render the sodium-laden shreds overly dry and leathery before the diced root vegetables have achieved their necessary tenderness. Controlling this moisture requires using a wide heavy-bottomed skillet that maximizes surface area so steam escapes rapidly instead of pooling around the fat. When pressing the blended mixture firmly into the hot pan during the final three minutes, watch closely for deep mahogany edges along the bottom quarter-inch before dragging a metal spatula underneath to flip the crust.
Scaling this skillet portion up for a larger household creates immediate crowding issues that trap steam and prevent browning, so batches must be cooked separately in a twelve-inch pan rather than piled deep. Doubling the ingredients without increasing the pan real estate turns a dry hash into a watery purge that refuses to crisp under any intensity of stove heat.
