With St. Patrick’s Day right around the corner you will probably have some leftover corned beef to use up. This Corned Beef Hash uses radishes as a potato substitute and it makes a great breakfast that will help you use up that leftover corned beef. I know there are a lot of radish haters out there and believe me I understand. Raw radishes have an overpowering flavor that is far from pleasant (to me anyway). But I’m here to shed some light on a little secret…cooked radishes have a much more mellow flavor that is quite enjoyable as a potato substitute. I would definitely give it a try before completely dismissing radishes all together. Have leftover cabbage? Chop that up and throw it in as well. If you eat eggs this would also be good with an egg served on top.
- 2 cups chopped cooked corned beef
- 1 small onion, chopped
- 1 lb radishes, trimmed and quartered
- 2 cloves garlic, minced
- 1/2 cup beef broth
- Salt and pepper, to taste
- Heat 1 Tbsp of oil over medium high heat.
- Add the onions and sautée for 3-4 minutes.
- Add the radishes and sautée for 5 minutes.
- Add the garlic and sautée for another 1 minute.
- Add the beef broth, cover loosely, and cook for 5 minutes or until the radishes are tender and the liquid has been absorbed.
- Add the corned beef and season and stir to combine.
- Season with salt and pepper to taste.
Net Carb Count*: Corned Beef Hash: 16.08 net carbs (for the entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
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