Paleo Corned Beef Hash

  • Servings : 3
  • Prep Time : 0m
  • Cook Time : 3m
  • Ready In : 0m
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Heat 2 Tbsp. coconut oil in large skillet over med-hi heat.
Add diced onion and cook until softened.
Add Jicama Home Fries and cook until heated through.
Shred or dice your corned beef and add to skillet.
Cook, until heated through and crispy. Do NOT stir often…this allows the hash to get more crunch.
10 minutes before taking the hash off the heat, fry your eggs.
Place hash on a plate, top with fried eggs and sprinkle with salt and pepper.
Add a few deshes of hot sauce (I make my own).

Jicama Home Fries:
1 lb jicama
1/2 tsp. salt
1 med onion, finely diced
1/2 Tbsp + 2 Tbsp. coconut oil
1 tsp. paprika
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. ground black pepper

Half peel jicama and cut into 1/2 inch cubes. Place jicama and 1/2 tsp salt into slow cooker and add enough water to cover by 2 inches. Cover and cook on high, 12-24 hours.
When jicama has finished soaking, drain, pat dry, and refrigerate until ready to use.

Heat large skillet over med-hi heat, until quite warm. Add 1/2 Tbsp. coconut oil and allow to melt. Toss onion in pan and saute, about 8-10 minutes, stirring often, until well browned. Transfer onion out of pan, and return pan to heat.
Add 2 Tbsp. coconut oil to pan and allow to get hot. Add jicama cubes, shaking to make an even, single layer. Cook, without stirring, until golden on the bottom, about 5 minutes. Carefully flip cubes with large spatula and make another single layer. Repeat process until jicama is browned on most sides, about 15 minutes total.
When jicama is the appropriate color, add back onions, add paprika, chili powder, salt and pepper to the pan. Stir to blend and heat through


  • Jicama Home Fries (in my recipe archive)
  • 1 fully cooked corned beef
  • 4 large, raw eggs
  • 1/2 medium onion, diced
  • salt and pepper to taste
  • hot pepper sauce


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