Disclosure: This post contains Amazon affiliate links. As an Amazon Associate, Ketonia earns a small commission from qualifying purchases at no extra cost to you. This helps us keep the recipes free!
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.
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.
Shop the specialty ingredients
The keto-specific stuff that’s hard to find locally. As an Amazon Associate, Ketonia earns from qualifying purchases at no extra cost to you.
Garlic cloves, minced
Mccormick Ground Cloves Keto
