Low Carb Corned Beef Hash

Hash is an easy dish that is typically made with leftover meat and potatoes. In this spectacular recipe, I’ve used riced cauliflower in place of the potatoes and added some shredded cheese to help bind it together. The cheese will brown and get crispy during the cooking and give it an authentic texture. The result is very much like the real thing! I am so please with this recipe, I can’t wait to try it with leftover roast beef next time.

Low Carb Corned Beef Hash

Makes 2 servings

1 tablespoon avocado oil

4 ounces of leftover corned beef, cut into small cubes

2 tablespoons onion, chopped fine

2 ounces mild cheese (such as Monterey Jack), shredded

1-1/2 cup frozen riced cauliflower, thawed

3/4 tsp dried thyme

Salt and pepper to taste

1. Add oil to a non-stick or well seasoned cast iron skillet and heat over medium heat. Add the chopped corned beef and onion and sauté until the onion is translucent, about 2-3 minutes.

2. Sprinkle the shredded cheese over the mixture and allow it to melted and start sizzling. Add the cauliflower and thyme to the pan, but do not stir until the cheese has begun to brown.

3. With a spatula, turn the mixture over and stir, breaking up the cheese and incorporating it throughout the cauliflower and meat mixture. Press the mixture down with the back of the spatula into one layer and continue cooking for a few minutes, stirring and flipping occasionally, until the hash is nicely browned.

4. Season with salt and pepper to taste. Serve hot. Corned beef hash is excellent served with fried eggs!

Nutritional Information per serving (1/2 recipe): 241 calories, 4.8 g carbohydrate (1.8 g dietary fiber, 1.9 g sugars), 17.5 g total fat (7.5 g saturated fat, 0 g trans fat), 49 mg cholesterol, 789 mg sodium, 225 mg calcium, 18 mg potassium, 2 mg iron, 94 IU Vit A, 32 mg Vit C, 17.5 g protein. Net carbs per serving: 3 grams

Recipe and photos by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the author’s permission.

Make Your Own Low Oxalate, Low Carb Macadamia Nut Flour

I am a Type 1 diabetic and a kidney stone former. My doctor has recommended a low oxalate diet to prevent (or at least reduce or slow down) the formation of calcium oxalate stones in the future. This new development was a blow to me since I eat a very low carb, ketogenic diet to control my blood glucose, which typically includes a lot of nuts! Almond flour was my go-to alternative to wheat flour and I’ve been living on it for the past 8 years, consuming it almost every day. I was told that all nuts have oxalate, some more than others. I’ve since learned that almonds are the nut that is highest in oxalate content, about 400mg per 1/2 cup of almond flour! (Goodbye almonds.) Macadamia nuts, on the other hand, contain oxalate but at a much lower level, about 32mg per 1/2 cup of raw nuts. I’ve switched from making homemade almond milk to making a macadamia-coconut milk blend and like it even better. The best part is that the leftover solids, after straining the nut milk, give me a beautiful, finely ground macadamia nut flour that can’t be purchased anywhere. One-half cup of my macadamia nut flour weighs 20 grams and only contains 9.5mg of oxalate! Even lower is coconut flour which contains 4.5mg of oxalate per 1/2 cup. By substituting macadamia nut flour for almond flour in recipes really has lightened my oxalate load, while still allowing me to enjoy baking low carb, gluten free treats.

Low Oxalate, Low Carb Macadamia Nut Flour

Makes about 1 cup of flour

1 cup of raw macadamia nuts, soaked overnight

4 cups of water

1. First, make a batch of macadamia nut milk by draining the soaked nuts, then blitzing them with 4 cups of water in a blender on high. This only takes a couple of minutes. Using a nut milk bag or other fine mesh strainer, strain the nut solids from the milk. Add a pinch of salt and a couple of drops of vanilla to your macadamia nut milk and stir. (If desired, add 1-2 drops of monkfruit extract or stevia). Pour the milk into a glass container or quart mason jar and refrigerate. Consume the milk within 5 days.

2. Take the reserved nut solids that have been finely ground and spread them on a cookie sheet in a thin layer. Preheat your oven to 200 degrees Fahrenheit and then turn it off. Place the cookie sheet into the oven to dry out the nut flour, stirring occasionally and breaking up any clumps. Every once in a while, turn the oven to 200 degrees and let it heat up, but then immediately turn it off, so the oven is warm. You want to dry out the nut flour, not cook it! I usually leave mine in the oven overnight. However long it takes, you want the mixture completely dry.

3. After the nut flour is completely dry, sift it into a fine powder and store in an airtight container or plastic ziplock bag. Store your macadamia nut flour in the refrigerator to assure its freshness. Use within 3 months. You may use this flour in a 1:1 ratio to replace almond flour in any recipe.

Nutritional Information per 1/2 cup (20 grams): 143.6 calories, 2.8 g carbohydrate (1.7 g dietary fiber, 0.9 g sugars), 15.1 g total fat (2.42 g saturated fat, 0 g trans fat), 0 mg cholesterol, 1 mg sodium, 17 mg calcium, 73.6 mg potassium, 1.6 g protein. Net carbs per 1/2 cup: 1.1 grams

Total Oxalate per 1/2 cup (20 grams): 9.5 mg;  Soluble Oxalate per 1/2 cup: 7.02 mg

Photos and recipe by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the author’s permission.