1 Pound cooked corned beef brisket
2 Cups cubed cooked turnips
1/2 Cup chopped onion
1/2 Cup heavy cream
3 Tablespoons vegetable oil
1. Toss beef and turnips together in a bowl. Add onion and heavy cream and stir to combine.
2. Heat oil in a heavy nonstick skillet over medium-low heat 1 minute. Add beef-turnips mixture and cook until a crust forms, about 10 minutes.
3. Turn hash and brown other side, about 10 minutes more. Serve with a poached egg, if desired (adds .4g NC to each serving).