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Low-Carb Corned Beef & Egg Hash

4.4 stars, average of 9 ratings

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Looking for a delicious and filling breakfast that's low in carbs and high in protein? Look no further than this hearty Corned Beef Breakfast Hash recipe!

Packed with savory corned beef, crispy veggies, and topped off with perfectly fried eggs, this dish is sure to satisfy your hunger and keep you energized throughout the day.

Plus, it's super easy to make, so you can whip it up in no time even on the busiest of mornings. So, let's get cooking and start your day off right with this delicious and nutritious breakfast hash!

Recipe Tips

Use sugar-free corned beef. The ingredients should be limited to beed, salt and sodium nitrate (same preservative you'd find in bacon).

If you're looking to avoid processed meats like corned beef, you can easily swap it out for ground beef in this recipe. Simply brown the ground beef in a skillet with a bit of salt to taste, and then add in the veggies and spices as directed. The result will be a delicious and hearty breakfast hash that's just as satisfying as the original.

A cold beer is the perfect accompaniment to this savory and satisfying breakfast dish, making it a great option for a lazy weekend brunch or a quick weekday breakfast. There are many low-carb and gluten-free options available these days that are perfect for those who are watching their carb intake or who have gluten sensitivities. Just be sure to check the label.

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Hands-on Overall

Allergy information for Low-Carb Corned Beef & Egg Hash

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving)

Net carbs8.5 grams
Protein48 grams
Fat30.4 grams
Calories524 kcal
Calories from carbs 7%, protein 38%, fat 55%
Total carbs13.3 gramsFiber4.9 gramsSugars6.5 gramsSaturated fat15 gramsSodium1,743 mg(76% RDA)Magnesium64 mg(16% RDA)Potassium650 mg(32% EMR)

Ingredients (makes 2 servings)

  • 1/2 head savoy cabbage or white cabbage, sliced and core removed (225 g/ 8 oz)
  • 1 small yellow onion, sliced (70 g/ 2.5 oz)
  • 1 small carrot, grated (50 g/ 1.8 oz)
  • 2 tbsp ghee, duck fat or olive oil (30 ml)
  • 1 can corned beef (340 g/ 12 oz)
  • 2 tbsp fresh lemon juice (30 ml)
  • 2 large eggs
  • Optional: pinch of whole or crushed caraway seeds and/or black pepper


  1. Halve the savoy cabbage. Remove and discard the core. Cut into thin slices. Slice the onion peel and grate the carrot. Low-Carb Corned Beef & Egg Hash
  2. Grease 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.
  3. Add the corned beef, break into pieces and cook to crisp up for a few minutes.
  4. Add 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. Low-Carb Corned Beef & Egg Hash
  5. Meanwhile, fry the eggs in the remaining cooking fat. Optionally, add a pinch of crushed caraway seeds or black pepper.
  6. Serve 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. Low-Carb Corned Beef & Egg Hash

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Cabbage, Savoy, raw
3.4 g2.3 g0.1 g30 kcal
Onion, brown (yellow), raw
2.2 g0.3 g0 g13 kcal
Carrot, fresh
1.7 g0.2 g0.1 g10 kcal
Ghee, clarified butter
0 g0 g15 g136 kcal
Corned beef loaf, jellied
0 g38.9 g10.4 g260 kcal
Lemon juice, fresh
0.8 g0 g0 g3 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.4 g6.3 g4.8 g72 kcal
Total per serving
8.5 g48 g30.4 g524 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (2)

Corned beef and cabbage slop. No flavour, too much moisture in beef so it was mushy instead of crumbly. Ate the fried egg but couldn't stomach the hash and threw it in the bin. Awful.

Hi Erin, I'm sorry this didn't work for you. I suppose you could take the lid off when almost done and cook for another minute without it (perhaps I should have clarified the "splash of water" too, so I'll add a note). As for flavor, I kept it plain and didn't add anything to it as the beef is already flavored but you could add herbs/spices to it (I mentioned caraway seeds as they work well with corned beef).