Corned Beef Hash with Turnips
Crispy, savory diner-style hash made with tender browned turnips in place of potatoes, onion and salty corned beef, topped with runny eggs. It is the best thing to do with St. Patrick's Day leftovers.
Nutrition per serving
about 1 cup hash with 1 egg- Net carbs
- 6.2g
- Calories
- 367kcal
- Protein
- 23g
- Fat
- 27g
- Total carbs
- 8.2 g
- Fiber
- 2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Cauliflower hash: Small cauliflower florets replace the turnips. They brown quickly and soak up the corned beef flavor, for a slightly lower-carb hash.
- Microwave the florets for only 3–4 minutes, until barely tender, and pat them very dry. Cauliflower browns faster than turnips, so check after 3 minutes in the pan.
Pastrami hash: Peppery, smoky pastrami in place of the corned beef, like a New York deli breakfast. Serve it with a spoonful of mustard.
- Pastrami is leaner than corned beef, so add the extra butter with it. Leave out the paprika if your pastrami has a heavy pepper crust.
With peppers & onions: Red and green bell peppers cooked down with the onion make a more colorful, slightly sweeter hash.
- Add the peppers with the onion and cook 5–6 minutes, until softened and starting to char at the edges, before stirring in the corned beef.
- Nice to have (optional)
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $11.20 for 4 servings ($2.80 each) · how we estimate
Instructions
-
Put the turnips in a microwave-safe bowl with 2 tablespoons of water, cover and microwave on high 5–6 minutes, until a knife slides in with slight resistance (or simmer them 6–7 minutes in salted water). Drain well and pat dry.
-
Melt half the butter in a 12-inch (30 cm) cast-iron or heavy skillet over medium-high heat. Add the turnips in a single layer and cook undisturbed 4–5 minutes, until golden underneath, then stir and cook 4–5 minutes more, until browned all over.
-
Add the remaining butter and the onion and cook 3–4 minutes, until softened. Stir in the garlic for 30 seconds.
-
Add the corned beef, paprika, Worcestershire and pepper and stir to combine. Press the hash flat with a spatula and cook without stirring 4–5 minutes, until a crust forms underneath. Turn it in sections and press again for 3 minutes, until crisp and heated through (165°F/74°C). Taste before adding any salt.
-
Lower the heat to medium-low, make four wells and crack an egg into each. Cover and cook 4–6 minutes, until the whites are set and the yolks still soft. Scatter with parsley and serve from the pan.
Tips for success
-
Browned turnips taste mild and slightly sweet, and they hold their shape well. Peel them thickly, because the skin can taste bitter. - Leave the hash alone while it crisps. Constant stirring steams it, and you lose the browned edges that make hash worth eating.
- No leftovers? Ask the deli for a ½-inch (1 cm) thick slice of corned beef and dice it. For a bacon version with radishes, see our bacon & radish breakfast hash.
Nice to have, not needed
- A cast-iron skillet gives the deepest crust — any heavy 12-inch skillet works.
- A dash of hot sauce at the table is classic — not needed.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 2 months
Reheat: Re-crisp in a hot buttered skillet 5–6 minutes, pressing it flat, until heated through (165°F/74°C); top with freshly cooked eggs.
Prep tip: Store the hash without the eggs; it crisps up again far better in a skillet than in the microwave.
Refrigerate the hash (without eggs) up to 4 days or freeze up to 2 months. Re-crisp in a hot skillet and top with fresh eggs.
Variations
3 variations, each with its own ingredients and macrosCauliflower hash
SwapSmall cauliflower florets replace the turnips. They brown quickly and soak up the corned beef flavor, for a slightly lower-carb hash.
- turnips → cauliflower
5.2 g net · 368 kcal · 24 g protein · 27 g fat · ≈$3.08 per serving (−1 g net carbs vs the original)
Pastrami hash
ProteinPeppery, smoky pastrami in place of the corned beef, like a New York deli breakfast. Serve it with a spoonful of mustard.
- cooked corned beef → pastrami
- + 1 tbsp extra butter
6.1 g net · 304 kcal · 26 g protein · 18 g fat · ≈$3.64 per serving (−0.1 g net carbs vs the original)
With peppers & onions
VeggiesRed and green bell peppers cooked down with the onion make a more colorful, slightly sweeter hash.
- + ½ cup red bell pepper
- + ½ cup green bell pepper
7.4 g net · 376 kcal · 23 g protein · 27 g fat · ≈$2.97 per serving (+1.2 g net carbs vs the original)
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