📝 About This Recipe
This clever reimagining of the classic diner staple replaces starchy potatoes with crisp, peppery radishes that mellow into tender, buttery gems when pan-seared. The salty, savory depth of high-quality corned beef pairs perfectly with the caramelized aromatics, creating a hearty breakfast that satisfies every comfort food craving without the carb count. Topped with a lacy-edged fried egg, it’s a vibrant, keto-friendly masterpiece that brings the soul of a traditional Irish-American brunch to your modern healthy table.
🥗 Ingredients
The Hash Base
- 2 pounds Red Radishes (trimmed and quartered into bite-sized pieces)
- 12 ounces Cooked Corned Beef (diced into 1/2-inch cubes)
- 1/2 cup Yellow Onion (finely diced)
- 1/2 cup Green Bell Pepper (diced small)
- 3 cloves Garlic (minced)
Fats and Seasonings
- 2 tablespoons Unsalted Butter (grass-fed preferred)
- 2 tablespoons Avocado Oil (for a high smoke point)
- 1/2 teaspoon Smoked Paprika (for a hint of earthiness)
- 1/2 teaspoon Dried Thyme
- to taste Sea Salt (be cautious as corned beef is already salty)
- 1 teaspoon Freshly Cracked Black Pepper
For Serving
- 4 pieces Large Eggs (fried to your preference)
- 2 tablespoons Fresh Chives (finely chopped)
- to taste Hot Sauce (optional)
👨🍳 Instructions
-
1
Prepare the radishes by trimming the ends and quartering them. If they are particularly large, cut them into sixths to ensure they are uniform in size for even cooking.
-
2
Place the radishes in a microwave-safe bowl with a tablespoon of water, cover, and microwave for 4-5 minutes until slightly softened. Drain well and pat dry with paper towels; this 'par-cooking' ensures a tender interior.
-
3
In a large (12-inch) heavy-bottomed skillet, preferably cast iron, heat the avocado oil and 1 tablespoon of butter over medium-high heat until the butter is foaming.
-
4
Add the radishes to the skillet in a single layer. Let them sear undisturbed for 5-6 minutes until they develop a deep golden-brown crust on one side.
-
5
Toss the radishes and add the diced onion and green bell pepper. Sauté for 4-5 minutes until the vegetables are softened and the onions are translucent.
-
6
Stir in the diced corned beef, smoked paprika, thyme, and black pepper. Use a spatula to press the mixture down firmly into the pan.
-
7
Cook undisturbed for 4 minutes to allow the corned beef to crisp up and the flavors to meld. If the pan seems dry, add the remaining tablespoon of butter.
-
8
Add the minced garlic and stir the hash. Cook for another 2 minutes, allowing the garlic to become fragrant without burning.
-
9
Taste the hash. Depending on the saltiness of your corned beef, add sea salt as needed. Turn the heat to low to keep warm while you prepare the eggs.
-
10
In a separate non-stick skillet, fry the eggs in a little butter until the whites are set but the yolks remain runny (sunny-side up or over-easy).
-
11
Divide the hash among four plates, making a small well in the center of each pile.
-
12
Slide one fried egg onto each portion of hash. Garnish generously with fresh chives and a final crack of black pepper.
💡 Chef's Tips
Don't skip the par-cooking step for the radishes; it removes the sharp raw bite and ensures they aren't crunchy in the final dish. Use a cast-iron skillet if possible, as it provides the best heat retention for that essential crispy crust. If you have leftover corned beef from a roast, it works better than deli meat, but if using deli meat, ask for a 'thick cut' or 'slab' so you can dice it into cubes. Avoid over-stirring the hash; the 'secret' to a great hash is letting it sit in contact with the hot metal to caramelize. If you want extra spice, add a finely diced jalapeño along with the bell peppers.
🍽️ Serving Suggestions
Serve with a side of sliced avocado for extra healthy fats and creaminess. Pair with a cup of strong black coffee or a keto-friendly bulletproof coffee. A dollop of full-fat sour cream or a drizzle of hollandaise sauce adds a luxurious touch. For a bit of acidity, serve with a side of sugar-free pickled cucumbers or a dash of apple cider vinegar. Accompany with a simple arugula salad dressed in lemon and olive oil to cut through the richness.