It’s unseasonably warm up here in Hobbitland, the days almost hitting 50F and the nights only dropping to the low 20s. I won’t go into the whole climate change\global warming discussion but damn, I’m not complaining at this point (though the lack of snow last winter really screwed us on the wells this year 🙁 ). The Farmer’s Almanac is predicting a worse-than-normal winter. Typically they are pretty accurate. It’s only November, they still have time to be right and completely mess up my life :).
I’ve been trying hard to get my mojo into Thanksgiving, less than a week away. It’s hard when I can go outside in a t-shirt and not be cold. I guess I’ll just have to suffer through it :D. I decided that the best way to get myself primed for a weekend of baking pies and crackers is to have a good breakfast in my belly. I like eggs. A lot. Ok, so I HATE SEPARATING THEM but otherwise, they are like the perfect food to me. Hell, how many protein sources come in their own case? What goes good with eggs besides sausage and bacon?
Fatty, salty, crispy heaven in a skillet. I know, I know, you’re thinking “but Hobbit… POTATOES!!!”
Eh, we’ve got this.
The humble daikon radish to the rescue :). Daikons look sorta like a big white carrot but they are a winter radish. They have 4.5g carbs per 1/4lb of which 2 of those are fiber, so the net carbs are 2.5g per 1/4lb. Not bad. 1/4lb is about 1/4 cup diced, which happens to be exactly how much we are using in this recipe. When you break that out over 4 servings… yeh, 1g carbs per serving! SWEET. Try doing that with that nightshade from Idaho…
We use daikon in other “potato” recipes, it is good in chowders and soups, sliced thin for Au Gratin, or whipped in the blender for mashed.
WARNING: Daikons are very, very mild and neutral in taste. They are NOT either in smell. Yeh. Crack a window when cooking, especially if steaming or boiling, they reek like sauerkraut or turnips.
Keto-safe corned beef hash
- 1 12 oz. can of corned beef
- 1/4 cup diced daikon radish
- 1 tsp onion powder
- 1/2 tsp (or to taste) ground black pepper
Preheat a skillet to med-high. Once up to temp, preheat a small amount of olive or avocado oil until shimmers and easily coats pan. Saute diced daikon until edges start to brown and radish softens, about 10 minutes. Add corned beef, breaking it up as you add to the pan. combine with radish and heat until fat starts to render from beef. Add spices and mix well. If saving for future meal, remove at this time, cool, and refrigerate or freeze. Othewise, cook to desired crispness. Serve with fried, scrambled, or poached eggs (also amazing as filling for omelet 🙂 ) and keto-safe toast or biscuits. Enjoy!!
Nutritional info per serving: Calories: 160, Fat: 9g, Protein: 20g, Carbs: 1.5, Fiber: 0.5, Net Carbs: 1