Corned Beef Hash
- 3 cups cubed cut-up leftover corned beef
- 2 cups cubed cold cooked turnips
- 1/2 cup chopped onion
- 1/2 cup heavy cream
- 3 tablespoons vegetable oil or butter
Toss beef and turnips together in a bowl. Add onion and heavy cream and stir to combine.
Heat oil in a heavy nonstick skillet over medium-low heat 1 minute. Add beef-turnips mixture and cook until a crust forms, about 10 minutes. Turn hash and brown other side, about 10 minutes more. Serve with a poached egg, if desired.
This recipe yields 4 servings.
Carbohydrates: 6.5 grams
Net Carbs: 4.5 grams
Fiber: 2 grams
Protein: 30 grams
Fat: 37 grams