You don’t need potatoes to make a delicious breakfast hash. Cauliflower, a low-carb vegetable, makes a great substitute. In this hash recipe, I’ve made the classic bacon-and-egg breakfast into an easy, complete, one-skillet breakfast.
PREP 5 minutes
COOK 15 minutes
- 6 bacon slices
- ½ head cauliflower, cut into small florets
- 2 garlic cloves, minced1 medium onion, diced
- 4 large eggs
- 1 tablespoon olive oil, if needed
- Pink Himalayan salt
- Freshly ground black pepper
1. In a large skillet over medium-high heat, cook the bacon on both sides until crispy, about 8 minutes. Transfer the bacon to a paper towel–lined plate to drain and cool for 5 minutes. Transfer to a cutting board, and chop the bacon.
2. Turn the heat down to medium, and add the cauliflower, garlic, and onion to the bacon grease in the skillet. Sauté for 5 minutes. If the pan gets dry, add the olive oil. You want the cauliflower florets to just begin to brown before you add the eggs.
3. Using a spoon, make 4 wells in the mixture in the skillet, and crack an egg into each well. Season the eggs and hash with pink Himalayan salt and pepper. Cook the eggs until they set, about 3 minutes.
4. Sprinkle the diced bacon onto the hash mixture, and serve hot.
I buy precut cauliflower florets at Trader Joe’s to save time and kitchen prep.
Per Batch Calories: 790; Total Fat: 54g; Carbs: 29g; Net Carbs: 21g; Fiber: 8g; Protein: 50g
Per Serving Calories: 395; Total Fat: 27g; Carbs: 15g; Nets Carbs: 11g; Fiber: 4g; Protein: 25g