This easy, low carb keto version of Corned Beef Hash features cabbage, radishes, and caramelized onions to create a delicious symphony of flavors with only six ingredients. Top with an over-easy egg and Irish cheddar cheese and you have the perfect breakfast!
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Best Cabbage & Corned Beef Hash Recipe- Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free
Growing up, I remember my father eating a lot of corned beef hash and eggs for breakfast. That can of Hormel corned beef hash is still ingrained clearly in my memory. I’m not sure how he got that pink slimy meat to fry to a crisp, but if you’ve never had canned corned beef hash, I urge you to just bury that idea now before temptation gets the better of you.
It’s not worth it. Even for nostalgia. Corned beef is easy to make, and even easier to buy from a local deli. Why resort to can meat when you don’t have to?
This low carb version of Corned Beef Hash blends everything you love about a St. Patrick’s Day dinner into a simple breakfast. Green cabbage, crispy, pan roasted radishes, caramelized onions, and hunks of corned beef merge into a gorgeous keto breakfast hash. Top with an over easy egg and some Irish cheddar, and you’ve got a hearty breakfast that beats canned meat hands down.
Don’t have leftover corned beef? No problem. Any local deli should include corned beef. Just be careful to check labels. Most store-bought corned beef is cured with sugar and sometimes other sketchy chemicals.
You can easily make your own clean, keto-friendly Corned Beef and Cabbage. Turning your leftover dinner into a solid breakfast is a worthwhile feat of culinary magic! Whip up a loaf of my Irish Soda Bread, and you’ve got toast on the side. Breakfast is served!
How to Make Easy Corned Beef Hash with Radishes
- Leftover corned beef, or thickly sliced deli corned beef
- Green cabbage
- Yellow onion
- Olive oil
- Irish Cheddar or Kerrygold Dubliner cheese, optional
Saute your onions. Heat olive oil over medium heat in a large saute pan or cast iron skillet. Add onion. Cook for 3-5 minutes until soft and translucent. Remove from the pan and set aside.
Return the skillet to heat source, add butter, and heat over medium. Once the pan is hot, add the radishes, toss to coat. Cook for about 3-5 minutes until brown and blistered, stirring once or twice. Add cabbage. Cook for 3-5 minutes until softened, stirring occasionally.
Add corned beef and reserved onion to the pan. Cook for another 5 minutes until cabbage is slightly brown on the edges and meat is warmed through. Taste and adjust seasoning. Reduce heat to low to keep warm while you cook your eggs to your liking.
Low Carb Corned Beef Hash Tips & Tricks
If you have time, caramelized onions are worth the extra effort. For this recipe, you can either brown your onions, or caramelize them. If you are short on time, simply saute the onions in the olive oil until the outsides are brown. If you have at least 30 minutes to spare, consider caramelizing your onions. This is a different process since you will be cooking the onions low and slow in the fat instead of over medium or medium high heat. Slice your onions thin and cook them over low heat with a ½ tablespoon of olive oil. Cook the onions for about 30-45 minutes until soft and brown.
Caramelizing the onions breaks down the naturally occurring sugars to create a brown, soft onion with a slightly sweeter flavor. The caramelized onion will almost melt in your mouth. If you are a fan of French Onion Soup, you’ll love taking this extra step for this keto corned beef hash.
This recipe cooks fast; have all ingredients prepared before starting the cooking process. I don’t know about you, but I like a crispy hash–crunchy on the outside and with a little bite. Make sure to have all your ingredients prepared so you are not overcooking each element once you get to the end of the cooking process.
Are Radishes Okay on a Keto or Low Carb Diet?
Yes! The radish is a member of the root vegetable family. While most root vegetables are not exactly keto-safe, the radish is one exception to the rule. One cup of radishes contains about 4 grams of carbohydrates with 1.9 grams of fiber.
Many people shy away from using radishes because they fear that spicy aftertaste that is all too familiar after eating a raw radish. Cooking a radish takes away that flavor entirely. Like potatoes, radishes take on the flavor of what they are cooked with/in and also maintain a firm texture. Because of that, they make a wonderful low carb substitute for potatoes.
This Keto Cabbage & Corned Beef Hash recipe uses radishes in lieu of the diced potato found in traditional recipes. You’ll never even notice the swap!
Is Corned Beef Keto-friendly?
It certainly can be, but even though many store-bought corned beef packages read “gluten-free” and “artificial ingredient-free” doesn’t always mean that they are safe on a low carb or keto diet. Corned beef is brined in a solution containing salt, sugar, and a number of chemically derived sodium alternatives like erythorbate or sodium phosphate. Other packages will simply just “flavorings” as an ingredient.
A 3 ounce serving of corned beef has 213 calories, .04 g carbohydrates, 16 grams of fat, and 15 grams of protein. Corned beef can easily fit into a low carb, keto diet. However, read your labels. Do your research.
Preparing your own corned beef is the simplest way to ensure that you know what you are consuming. My Instant Pot Keto Corned Beef & Cabbage is a quick way to make your own without sacrificing flavor.
Other Low Carb Keto Breakfast Recipes you’ll love
- Mediterranean Breakfast Egg Muffins
- Low Carb Lemon Ricotta Pancakes
- Asparagus, Leek, & Goat Cheese Quiche
A quick and easy breakfast, this keto-friendly corned beef hash features cabbage, caramelized onions, and radishes for a low carb twist on the original recipe.
- 1 tbsp olive oil
- 1/2 yellow onion, thinly sliced
- 1 tbsp butter
- 1 1/2 cups radishes, diced
- 2 1/2 cups green cabbage, chopped
- 1/2 lb corned beef brisket, chopped
- 1/4 cup shredded Irish cheddar
- 8 large eggs
- Sea salt
- Black pepper
Have time? Caramelize your onions. Heat olive oil over low heat in a large saute pan or cast iron skillet. Add onion to the pan. Cook for 30-45 minutes, stirring occasionally until onion is soft and brown. Remove from pan and set aside.
No time? Saute your onions. Heat olive oil over medium heat in a large saute pan or cast iron skillet. Add onion. Cook for 3-5 minutes until soft and translucent. Remove from the pan and set aside.
Return the skillet to heat source, add butter, and heat over medium. Once the pan is hot, add the radishes, toss to coat. Cook for about 3-5 minutes until brown and blistered, stirring once or twice. Add cabbage. Cook for 3-5 minutes until softened, stirring occasionally. Add corned beef and reserved onion to the pan. Cook for another 5 minutes until cabbage is slightly brown on the edges and meat is warmed through. Taste and adjust seasoning. Reduce heat to low to keep warm while you cook your eggs to your liking.
Serve hash with eggs on top. Sprinkle with cheese, if desired. Serve immediately.
Amount Per Serving: Calories: 522Total Fat: 41gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 405mgSodium: 412mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 3gProtein: 33g
Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.
Want more recipes? Join my mailing list or subscribe by RSS to keep up with new posts. You can also find me and my collection on Pinterest.
Noshin’ & Num Nums is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.