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A keto twist on the diner classic using kabocha squash in place of potatoes. Crispy edges, savory corned beef, and a cast iron skillet are all you need.
Ingredients
Equipment
Method
- Heat a cast iron skillet over medium-high heat. Melt butter and swirl to coat evenly.
- Add onions and diced kabocha squash. Lower heat to medium, cover, and cook for 12 minutes, stirring occasionally, until squash is soft.
- Add garlic and cook until fragrant, about 30 seconds.
- Stir in corned beef and spread the mixture evenly in the pan. Let cook undisturbed for a few minutes to develop crispy edges on the bottom, then flip sections and repeat. Serve hot.
Nutrition
Notes
Great topped with a fried egg. Kabocha squash has a naturally sweet, dense flesh that holds up much better than cauliflower as a potato substitute in hash. Nutrition is estimated.
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