Low-Carb Breakfast Hash
A hearty and delicious low-carb breakfast hash with vegetables, squash, sausage, bacon and a fried egg! Paleo/Keto friendly.
I love leftovers. In fact, I love them so much that you most likely won't be able to find leftovers in my fridge a day or two after a big meal because I'll have figured out some way to use them. Breakfast, lunch, dinner, snack, you name it, the leftovers are in it. More often that not, those leftovers are made into some sort of hash.
This "breakfast" hash can be enjoyed at any time of the day but it's got the breakfast label on it because it contains all of my favorite classic morning foods- bacon, sausage and eggs and to be honest, when scrolling through my recipe database last night I realized I'm totally lacking brunch recipes even though it's my favorite meal of the day.
I was amazed at how much flavor this hash had with just a sprinkle of salt, paprika and black pepper. Baking the egg in the hash leaves the yolks nice and runny, forming a creamy sauce that coats each bite. Cooked in the sausage and bacon fat gives a subtle smokey flavor that's to die for. A dash of parsley and a few chunks of avocado is all that’s needed to put this dish totally over the top.
Have other random leftovers hanging out in your fridge? Throw them in as well. Leftover meat, leftover roasted veggies, that half an onion that's sitting in the fridge—it's all perfect for crisping up in a hot cast iron skillet with a fried egg on top.
I think we’re ready to get started – get out your favorite cast iron skillet and let’s start chopping some root veggies– enjoy!
(Makes 4 large servings)
2 tablespoons grass-fed butter, Ghee, or coconut oil
3 cups butternut squash, cubed
1 orange bell pepper, diced
1/2 onion, diced
1 zucchini, diced
4 slices of bacon, chopped into small pieces
1/2 lb. ground pork or breakfast sausage
4 large organic eggs
salt and pepper
1/2 teaspoon oregano
1/8 teaspoon paprika
optional toppings: avocado, parsley, chilli flakes.
- Saute bacon and sausage in grass-fed butter in a cast iron skillet over medium heat. Cook until crisp. Remove bacon and sausage from the pan leaving the grease.
- Add butternut squash and onion to the pan and sauté for 5 minutes
- Add orange pepper and sauté for an additional 5 minutes.
- Add zucchini, paprika, oregano, and salt and pepper and sauté until zucchini has softened. The vegetables should all be lightly cooked at this point..
- Crack each egg on top of the veggies, cover skillet with a lid and cook until egg whites are set.
- Garnish with chopped parsley, diced avocado and chilli flakes if you like some heat. Enjoy!
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
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