30 Days of Paleo Breakfast Meals
(Day 19)
Paleo Breakfast Corned Beef Hash
Corned beef can be a paleo ingredient. The word ‘corn’ might set alarm bells ringing but that actually refers to the salt in the beef and not actual corn. Perhaps you have some leftover corned beef to make this delicious paleo friendly breakfast recipe, or maybe you have leftover cooked beef roast (perhaps beef shoulder or brisket) which would also be fine. This recipe serves 2 people. You can use any kind of mustard you like here. Dijon mustard would be good, but check the label on your mustard to make sure there is no sugar in there.
You will find this paleo friendly recipe very satisfying. The sweet potato makes a tasty change from the conventional white potato usually found in corned beef hash, while the green onion and tomato add color. The fried egg on top finishes the dish off beautifully.
What You Need:
1 cup raw sweet potato
2/3 cup raw turnip (or extra sweet potato)
2 green onions cut on the diagonal
3 tablespoons unsalted butter
2 cups cooked, shredded or chopped corned beef
1 tablespoon prepared mustard
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
Salt and black pepper, to taste
1 peeled, chopped fresh tomato (optional)
2 eggs
Coconut oil, as needed
How to Make It:
Peel the sweet potatoes and turnips and cut into 1/2 inch chunks. Melt the butter in a skillet, then add the sweet potatoes, turnips and onions. Cook them until they start to caramelize, then add the corned beef, mustard and thyme, stirring well. Grind in some salt and black pepper and add the tomato too if using.
Cook for a further 10 minutes or until everything is crispy. A few minutes before the end of the cooking time, melt some coconut oil (or another paleo-friendly fat) in a small skillet and crack in the eggs. Fry them until they are done to your liking. Serve the corned beef hash with the fried egg on top.
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Save Print Paleo Breakfast Corned Beef Hash Author: CavemanDietBlog.com Ingredients
- 1 cup raw sweet potato
- ⅔ cup raw turnip (or extra sweet potato)
- 2 green onions cut on the diagonal
- 3 tablespoons unsalted butter
- 2 cups cooked, shredded or chopped corned beef
- 1 tablespoon prepared mustard
- 1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme
- Salt and black pepper, to taste
- 1 peeled, chopped fresh tomato (optional)
- 2 eggs
- Coconut oil, as needed
- Peel the sweet potatoes and turnips and cut into ½ inch chunks.
- Melt the butter in a skillet, then add the sweet potatoes, turnips and onions.
- Cook them until they start to caramelize, then add the corned beef, mustard and thyme, stirring well.
- Grind in some salt and black pepper and add the tomato too if using.
- Cook for a further 10 minutes or until everything is crispy.
- A few minutes before the end of the cooking time, melt some coconut oil (or another paleo-friendly fat) in a small skillet and crack in the eggs.
- Fry them until they are done to your liking.
- Serve the corned beef hash with the fried egg on top.
