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I am following a low-carb diet, and would like to make corned beef hash at home with left over corned beef brisket. Onions are no problem, but I would prefer to avoid root vegetables, and potatoes in particular. What would make a good substitute, in terms of texture and taste?

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5 Answers 5

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I have used diced turnips in dishes as a replacement for potatoes. That may work if you enjoy eating turnips. Of course the taste will be much different than potatoes.

According to Wikipedia (eep, I know... but just for a rough idea):

100 grams of.. Turnips 7g carbs Potatoes 17g carbs

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Cauliflower might work. I've put cauliflower in a food processor to get it to a uniform small-ish size, and then stir-fried it until soft, as a low-carb substitute for rice. Maybe you could dice it into small pieces and do the same. Boiling or steaming instead of stir-frying may give you a softer potato-like texture.

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I had an excellent hash at a diner where the potatoes were pureéd rather than diced fine, and the beef shreds and diced onion mixed in and –  RI Swamp Yankee Mar 11 '13 at 16:03
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Starchy is kind of the nature of hash. I am not sure that you would still have a hash if you eliminate the potatoes, but you should get something delicious in any case.

This low carb website suggests using cabbage in a hash-like dish.

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Split pea & shallot mash from the GL diet book might work. Soak 225g split peas in cold water for 2 hours, drain place in pan & cover with water bring to boil & skim. Add 1 bay leaf & 6 sage leaves (I use thyme) simmer until tender, meanwhile fry off in olive oil 3 finely chopped shallots ( I use onion) add 2 tsps cummin + 1 clove minced garlic. Fry till soft. Drain split peas & retain water. Mix shallots with s/peas & remave bay leaf. process or blend adding water to suit the consistency you like.

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What does GL stand for? –  Jolenealaska Oct 27 '13 at 14:40
    
@Jolenealaska : Glycaemic Load. (ie, low-carb) –  Joe Oct 28 '13 at 18:31
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Cubed celery would be a good start. I would mix the celery with carrots and sweet potatoes, though they are only 'less' starch.

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