Low-Carb Corned Beef & Egg Hash

by KetoDietApp.com

Step 1Halve the savoy cabbage. Remove and discard the core. Cut into thin slices. Slice the onion peel and grate the carrot.

Step 2Grease the skillet with ghee (or olive oil), reserving a teaspoon or two for cooking the eggs. Add the onion and cook for about 5 minutes, until fragrant and lightly browned.

Step 3Add the corned beef, break into pieces and cook to crisp up for a few minutes.

Step 4Add the sliced cabbage, carrot and lemon juice. Add a splash of water (1 to 2 tablespoons), toss to combine and cover with a lid. Cook for 5 to 7 minutes, or until the cabbage is crisp-tender, and then take off the heat. If you worry about too much moisture, take the lid off after about 5 minutes.

Step 5Meanwhile, fry the eggs in the remaining cooking fat. Optionally, add a pinch of crushed caraway seeds or black pepper.

Step 6Serve the corned beef hash topped with the fried eggs. The hash (without eggs) can be stored in the fridge for up to 4 days. Eggs are best cooked fresh.