5.3g
Net Carbs
Prep Time: 20 Minutes
Style: Other
Cook Time: 5 Minutes
Phase: Phase 2

22g

Protein

43.2g

Fat

2g

Fiber

506g

Calories

How are Net Carbs Calculated?

INGREDIENTS

  • 1 Pound cooked corned beef brisket, cubed
  • 2 Cup cubed cooked turnips
  • 1/2 Cup chopped onion
  • 1/2 Cup heavy cream
  • 3 Tablespoon vegetable oil

DIRECTIONS

  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).

How to Calculate Net Carbs

In order to calculate Net Carbs of any whole food item, it's a simple calculation based off the Nutrition Facts panel:

Total Carbohydrates - (Minus) Dietary Fiber = (Equals) Net Carbs

For low carb products sweetened with sugar alcohols (ie: glycerin, maltitol, etc), refer to the Nutrition Facts panel of the product:

Total Carbohydrates - (Minus) Dietary Fiber - (Minus) Sugar alcohol = Net carbs

This reflects the fact that Dietary Fiber doesn't impact blood sugar levels. Sugar alcohols also have a negligible impact on blood sugar, they too are subtracted from total carbs to yield the Net Carb count.

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