Corned Beef Hash – In a low carb sorta way

Oh one of my favourite brunches when I was in California was Corned Beef Hash. You know, with the crispy potatoes and caramelised onions. Topped with a poached egg. Awesome!

I have tried to make that at home, but being the impatient cook I am, I never managed to get it crispy enough.

This recipe is no different. I mean, it wasn’t crispy either. But then again, it didn’t have potatoes – I used broccoli and cauliflower instead. And you know what, it was pretty tasty anyway. Could have done with some bacon though. Everything tastes better with bacon.


  • Tin of corned beef
  • 1 head of broccoli
  • couple of handfuls of cauliflower (I used frozen cauliflower – you could use, maybe half a fresh one if you have it
  • 1 chopped onion
  • sea salt
  • pepper


  1. Cook the broccoli and cauliflower in boiling water until almost mushy. Or steam it. Steaming is probably better.
  2. Meanwhile, slowly cook the chopped onion in a skillet with olive oil (or butter).
  3. Drain the veg well, then add to the skillet.
  4. Cook for about 10 minutes, longer if you can manage it.
  5. Chop up the corned beef into chunks and toss that in.
  6. Season with salt and pepper and see how long you can wait until you just want to eat. Or wait until it’s crispy.
  7. Other ideas: add some cooked bacon. Or, if you like cheese, shred some cheese on top and place under the grill until bubbling.
  8. Who needs potatoes, eh?

Author: torie

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