For anybody doing Paleo who enjoy a good corned beef hash, I just realized that the term "corn" is referring to Salt and not the grain Corn. Here Ive been staying clear of it all this time (1.5 years) simply because of its name.
Granted there are potatoes but I eat sweet potatoes or yams almost daily.
While this may be common knowledge to most, perhaps it will help someone out who wasn't in the "know," like myself,
I have a quick and easy fake corned beef trick I just did this week. I took a US Wellness grassfed 3 lb beef shoulder roast and some Penzey's corned beef spice mix and blended it with a little apple cider vinegar in my food processor to make a paste then coated the roast and covered and put it in the refrigerator for 24 hours to marinate. The next day I put it in my dutch oven with a bit of chicken stock (about halfway up the meat) at 250 degrees for 4 hours in the oven, turning it once halfway through. It turned out fantastically delicious, moist and far easier than traditional corned beef which takes weeks to cure. I highly recommend it.
With my egg intolerance, hash is usually my fallback when I'm eating at a diner. There's a place in South Boston that makes it with coarse copped corned brisket instead of the mealy canned product, so good.