We recently celebrated St. Paddy’s Day. In our house this means there is left over corned beef brisket (I make my own, but if you buy it pre-made be mindful that some contain sugar). While there are any number of ways to use up any left-overs one of my favorites is corned beef hash. Well, since potatoes aren’t a thing in our house anymore, I set to, finding a way to have my hash and eat it too!
I read about potato substitutes, and although cauliflower is a very fine choice in many circumstances it doesn’t have that cubed potato mouth feel, I missed. Another I have yet to try is Daikon (didn’t try it in this instance, because I couldn’t find it at the super market. But, this maybe another viable solution to try).
Having family that is from Cuba, I immediate thought of an old favorite starch Yucca. Imagine my disappointment to discover that 1 cup of Yucca contains about 26 g net carbs. Guess the fact that it is a root should have been my first clue, but hey, this is a learning process for me too!
So, I decided to go with Jicama also known as yam bean or mexican turnip.
A little history on why the Jicama is such a great choice. First it is high in vitamin C and secondly, it contains a very unique kind of fiber called: inulin. Now, some of you may recognize this name, it is a prebiotic that helps your gut flora.
Now, I already knew, I love Jicama raw in a nice slaw, but really hadn’t tried cooking it, before now. What I discovered is that it doesn’t seem to ever soften to the degree a potato does. Instead it remains the texture and consistency of a slightly al dente potato. Maybe, I was too impatient, but I figured after simmering on a medium high heat for about 30 mins, if they weren’t soft by then, they probably weren’t going to get that way. Please if anyone knows differently, share below! Because, although I did not find the texture off-putting in the least, there is always room for improvement.
Also, please share your favorite low carb potato substitutes.
- 1 small Jicama chopped
- 1 lbs corned beef chopped or cubed
- 1/2 medium yellow onion finely chopped
- 1/4 cup butter
- 2 tsp minced garlic
- 1 tsp Italian herbs dried or fresh
- 1/4 cup water
- salt and pepper to taste
- 4 eggs poached or fried
- 1/2 tsp cider vinegar
- 1 pinch salt
Melt butter in large skillet.
Chop Jicama and onions, mince garlic and add to skillet. Cook until onions have caramelized then add water and simmer until Jicama begins to soften (about 25-35 mins. Jicama will not soften completely like a potato, but will remain a slightly al dente consistency).
While Jicama mixture simmers, chop or cube the corned beef. Then add to mixture.
Allow to simmer for the remainder of the time, until Jicama softens.
Meanwhile in a small sauce pan bring water to a boil, add vinegar and salt.
Once hash is done, turn to low heat and swirl boiling water in the saucepan with a spatula or whisk, then quick crack eggs into swirling water. Set timer for 3 mins.
Remove poached eggs using a slotted spoon and serve over the hash.
total fat 28.7 g
net carbs 4 g
protein 35 g